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Raisin-Nut Scones




Source of Recipe


Source: Burt Wolf's Table


List of Ingredients




2 eggs

1/2 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup granulated sugar, plus 1/4 cup, for tops

6 tablespoons (3/4 stick) unsalted butter

1/2 cup raisins

1/2 cup roughly chopped dried apricots

1/2 cup roughly chopped walnuts



Recipe



Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper or use them unlined; either way, do not grease the pans.


In a small bowl mix together the eggs and milk and set aside.


Sift together the dry ingredients. Cut the butter into small squares and blend it into the dry ingredients.


Stir in the raisins, apricots, and walnuts.


Add the egg-milk mixture all at once and stir with a fork until the dry ingredients are combined. Do not mix more than is necessary.


Drop tablespoon-size batter onto the baking sheets at least 1 inch apart, and sprinkle the tops lightly with additional sugar. If you would like your scones flatter, you can lightly press them down.


Bake for 12 to 15 minutes, until the scones are golden. Serve immediately.