Baking Extravaganza Part Trois

And now to wrap up the baking spree, scones! (Cinnamon raisin scones in fact)

• 3/4 c. raisins
• 2 c. all-purpose flour
• 3 Tbsp. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 5 Tbsp. cold butter
• 1 c. sour cream
• 2 egg yolks

First, place the raisins in a bowl, cover with hot water and let sit for about 5 minutes, then drain.

Raisin water... yum :/

In another bowl, combine flour, baking powder, salt and baking soda. Cut in butter using a pastry fork until mixture is crumbly.

Chunky.

In another small bowl (again, have like 80 million mixing bowls on hand when you bake), combine sour cream and egg yolks until smooth.

I would avoid dipping Tostitos into this.

Add to crumb mixture and then stir in raisins.

Mmm :)

Turn dough onto a floured surface and knead gently 10 times. Pat into a 9-inch circle, place on an ungreased baking sheet. Cut into 8 wedges. Beat an egg white, brush over dough and then sprinkle with cinnamon and sugar. Bake at 425 F for 15 to 18 minutes or until golden brown. Cool and enjoy!

Before

After (by the way, it smells ah-mazing!)