Help I can’t stop baking! This was today’s. I think the sweetness of the glaze balances out the cinnamon well, and I’m also hoping it will help the scones keep a little bit better by keeping them slightly more moist – they’re normally quite disappointing after the first day (although this recipe is unusually flaky and buttery, which is why I like it). I also doubled it this time, again, intending to eat these for several days.
0. Take a cup of raisins, or a little less because they’ll expand. Soak them in some water. Dark spiced rum would be better. I used water spiked with vanilla but it wasn’t ultimately noticeable. Mine were sort of acceptable around 1 hour and deliciously gushy around 10 hours (I started baking in the morning but then there was Cream Fail and I couldn’t come back till much later – probably overkill though.) This is to prevent the raisins from soaking up lots of the scones’ moisture as they bake. Alternately, you could use golden raisins or special “baking raisins,” which are less dehydrated.
0b. No really, preheat the oven well in advance. I never remember but it is KEY, I’m increasingly sure, for baking.
1. Scone recipe, as per usual, but doubled, AND ALSO:
2. To the dry ingredients, add “some” cinnamon (maybe 1/2 tsp? I would try a full tsp though.)
3. After adding the cream , just as the dough is starting to come together, add the raisins, which you will have appropriately drained.
4. After scones are thoroughly cool, glaze lightly and let dry.
For the glaze: about 1/2 cup confectioner’s sugar, maybe half a teaspoon of lemon zest, a teaspoon or two of lemon juice. Whisk furiously! It’s better if you start up with less lemon juice and add more slowly so as not to make it too runny. Also be sure not to use too much glaze because the stuff is really sweet. Enjoy!
Yum!!! I really miss tea parties with bountiful scone platters.