Scottish Raisin Scones Recipe

From Ontario Milk Board Calendar, 1980s, as posted in: http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read06_Scones.pdf

Ingredients:

• 1 tbsp vinegar
• 1 cup milk
• 4-6 cups unsifted flour
• 3 tbsp sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 1/3 cup butter
• 1/2 cup seedless raisins (see note below)
• 1 egg yolk
• sugar for sprinkling

Method:

• Preheat oven to 450 degrees F.
• Stir vinegar into milk, set aside.
• Combine 4 cups flour, sugar, salt, and baking soda in a bowl. Mix well.
• Cut in shortening until mixture resembles coarse crumbs.
• Stir in raisins.
• Add milk mixture to dry ingredients at once and stir with a fork until all ingredients are moisted.
• Add additional flour if mixture is too moist (i.e. you are not able to knead it easily).
• Turn out on a lightly floured board and knead gently about 20 times.
• Make large balls of dough (about the size of small muffins).
• Brush with egg yolk and sprinkle sugar on top.
• Bake in preheated oven at 450 degrees F for 12-15 min or until done.

Note:

If you don't like raisins, you can add chocolate chips, dried cranberries, almonds, or strawberries.

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Footnote: When I tried this recipe, the dough was incredibly dry. I added some more liquid to make them work. These scones are not as sweet as I expected. They were okay, but I was a bit disappointed with the recipe.