Recipes from the Historic Sage Inn
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Sage & Raisin Scones
3 c flour
1/4 c sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 c minced fresh sage leaves
12 T butter
1 c buttermilk
2/3 c raisins
1 T milk
1 tsp cinnamon
3 T powdered sugar
Combine all dry ingredients with sage. Cut in pieces of the butter with pastry blender to form coarse meal. With a fork, stir in buttermilk. Knead dough on floured bread board to knead in raisins. Roll dough into 1/2" thick rectangle. Cut 8-10 scones with biscuit cutter. Place on sprayed baking sheet 1" apart. Bake at 375 degrees for 10 minutes. Combine milk, cinnamon and powdered sugar. Brush on scones and bake another 5 minutes until golden on top.