Preheat oven to 375 bake 350 convection
Yield: 12 scones
**This recipe was inspired by TARTINE Bakery, San Fransisco CA
Ingredients:
1 cup raisins, yellow
1/4 cup Jo Snow Cardamon Rose Water Syrup
5 cups flour, all purpose
1 Tablespoon baking powder
1 Tablespoon baking soda
3/4 cup sugar, white
1 teaspoon salt, Kosher
1 teaspoon fennel seed, ground
2 teaspoons orange, zest grated on a microplane
1 cup (2 sticks) butter, unsalted, cold and cut in 1/4”cubes
1 1/2 cups buttermilk
1/4 cup Jo Snow Cardamon Rose Water Syrup
Method:
1. In a small saucepan place raisins and 1/4 cup Jo Snow Cardamon Rose Water Syrup, bring to simmer, remove from heat, allow to cool.
2. In a large bowl combine flour, baking powder, baking soda, sugar, salt, fennel seed and orange zest.
3. Add cold butter cubes into the flour mixture and toss until they are covered well with flour.
4. Using the tips of your fingers or a pastry cutter, work the dough until to looks like coarse meal with peas sized clumps of butter and flour.
5. Add the buttermilk and raisin mixture, mix with a wooden spoon until the dough just comes together.
6. Sprinkle a clean counter with flour and form the dough into a 9” circle.
7. Using a knife cut the circle in half and half again until it forms 12 equal wedges.
8. Place the scones 2 inches apart, on two cookie sheets lined with parchment paper or Silpat liners.
9. Bake until golden brown about 20 minutes.
Remove from oven, transfer to a cooling rack.
10. Using a pastry brush paint each scone with remaining 1/4 cup Jo Snow Cardamon Rose Water Syrup.
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