Raisin Scones

Scones are scrumptious with afternoon tea or morning coffee.



2 tablespoons boiling water

1 tea bag

1/2 cup golden raisins

1 cup flour

1 1/2 teaspoons baking powder

4 tablespoons chilled butter, cut into small pieces

2 1/2 tablespoons GOLDEN BLOSSOM HONEY

1/3 cup heavy cream


3 tablespoons heavy cream


Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


Preheat oven to 400°.
Pour the 2 tablespoons of boiling water into a small cup and steep teabag for 2 minutes. Squeeze liquid from tea bag into cup and discard bag. Add raisins to cup and set aside. In a medium bowl mix together flour and baking powder. Using your fingers add butter pieces and blend into flour until mixture resembles a course meal. Using a fork mix in honey and cream until just combined. Stir in the raisin mixture. On a floured surface form dough into a 5 inch round. Place round on a baking sheet lightly coated with non-stick cooking spray.
Whisk together cream and honey and brush on to top and sides of dough.
Bake for 20 minutes or until golden. Cool on wire rack. Cut into four pieces.
Serves: 4