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Raisin and Walnut Scones
Recipe Submitted by the Forest Springs B&B @ Historic Heiney House
4½ Cups Flour
1 Tablespoon Baking Powder
½pound Chilled Butter
½Cup Sugar
(Blend to resemble cornmeal)
Mix in ¼Cup Raisins and ¼Cup chopped Walnuts
Form a well in center and add 2 Eggs, a ½pint of Heavy Cream (A little more cream may be needed) and a teaspoon of Vanilla
Mix and form into an inch depth round
Cut into 8-12 triangles and dip into an egg wash and place on large insulated cookie sheet
Sprinkle with Cinnamon
Bake in preheated 345 degree (Convection Bake) 400 normal oven
Bake 20 to 30 minutes
Glaze with favorite frosting or Drizzle
