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Raisin scones II


The Cheeseboard's take on raisin scones was a buttery blowout perfect for the holidays, but when I found myself craving something sweet and simple the other night I went back to my standard recipe for raisin scones. It's the whipped cream, I imagine, that gives them their perfect flaky crumb, and I find they keep better than the Cheeseboard's scones.

I used this Epicurious recipe with a very few variations: Rather than measuring the zest, I just used the zest of two organic lemons, I used only golden raisins (because that's all I had at home), and instead of rolling out the dough I just used a spoon to roughly shape rounds on the baking sheet. I might actually try rolling out the dough next time, for neater-looking scones.


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