Ingredients
Equipment
Method
- Make the Dough
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Add the cold butter and rub or cut it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
- Stir in the drained kismis. In a small bowl, whisk the egg, cold milk, and vanilla. Pour about three-quarters of it into the flour mixture, saving the rest for brushing if you like. Stir gently with a fork until the dough just comes together. It will look shaggy.
- Shape and Chill
- Turn the dough onto a lightly floured surface and knead it just 3 or 4 times, until it holds together. Pat it into a round about 1 1/2 inches (4 cm) thick and 8 inches (20 cm) wide. Do not overwork the dough, or the scones will be tough.
- Cut the round into 8 wedges with a sharp knife, or press out rounds with a floured cutter without twisting. Place them 2 inches (5 cm) apart on the baking sheet. Chill in the freezer for 15 minutes to firm up the butter, which helps the scones rise tall and flaky.
- Bake
- Mix the coarse sugar and cinnamon for the topping. Brush the tops of the scones with the cream and sprinkle with the cinnamon sugar.
- bake
Video
Notes
Flaky layers: Keep the butter as cold as possible. Freezing the butter for 15 minutes and grating it into the flour is an easy way to get even, cold pieces.
Do not twist the cutter: Pressing straight down keeps the edges open so the scones rise evenly. Twisting seals the edges and limits the rise.
Soaking the kismis: Soaking keeps them plump and prevents them from pulling moisture from the dough.
Add-ins: Swap half the kismis for dried cranberries, chopped dates, or toasted walnuts.
Make ahead: Freeze the unbaked, cut scones on a tray, then store them in a bag for up to 2 months. Bake straight from the freezer, adding 3 to 5 minutes.
Storage: Keep baked scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 8 to 10 minutes.Serve with: Butter, jam, and clotted cream or whipped cream. Nutrition (per scone) Calories 330 kcal Carbohydrates 47 g Protein 6 g Fat 14 g Saturated fat 8 g Cholesterol 60 mg Sodium 340 mg Potassium 190 mg Fiber 2 g Sugar 16 g
Do not twist the cutter: Pressing straight down keeps the edges open so the scones rise evenly. Twisting seals the edges and limits the rise.
Soaking the kismis: Soaking keeps them plump and prevents them from pulling moisture from the dough.
Add-ins: Swap half the kismis for dried cranberries, chopped dates, or toasted walnuts.
Make ahead: Freeze the unbaked, cut scones on a tray, then store them in a bag for up to 2 months. Bake straight from the freezer, adding 3 to 5 minutes.
Storage: Keep baked scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 8 to 10 minutes.Serve with: Butter, jam, and clotted cream or whipped cream. Nutrition (per scone) Calories 330 kcal Carbohydrates 47 g Protein 6 g Fat 14 g Saturated fat 8 g Cholesterol 60 mg Sodium 340 mg Potassium 190 mg Fiber 2 g Sugar 16 g