I use my Scottish shortbread pan for a great Scottish specialty, Buttermilk Scones. The pan makes it easy to shape and cut the scones in wedges, and allows the sides to crisp up. The scones come out flaky and moist, yet crunchy on the outside.
Makes 8 medium slices.
- 1/2 c golden raisins
- 1/2 c boiling water
- 2 1/3 c all purpose flour
- 1/4 c sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c cold salted butter
- 1 1/4 c cold buttermilk
- 1 tsp lemon zest
- Preheat oven to 375 degrees F and lightly butter a baking sheet or shortbread mold pan.
- In a small bowl, mix the raisins with the boiling water and allow to stand while preceding with recipe.
- In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Use a box grater on the coarse side to grate the cold butter directly into the bowl; blend with a fork until well-distributed.
- Pour in the well-drained raisins, buttermilk and zest. Blend with fork until nearly in dough form. Use hands to blend quickly and very briefly into a soft, biscuit dough, adding more flour if needed.
- Place dough on work surface and pat into an 8 inch disc. Transfer to baking sheet. If using shortbread pan, bring to edges of pan all the way around.
- Bake 30-35 minutes, or until cooked in the middle and browned on top. Cut into wedges and cool on baking pan.