Raisin Scones

fresh homemade scones by Aunt Kathleen

Raisin Scones

These were so delicious, I asked Aunt Kathleen for the recipe.

Here is one of the recipes.

2 cups flour

3 T butter

1/2 tsp salt

1/2 cup milk

3 tsp baking powder

1/4 cup sugar

1 egg beaten

1/2 cup seedless raisins

Preheat oven to 425 degrees F.


Sift the flour, salt, baking powder, and sugar together.

Cut in butter, until you have coarse crumbs.

Mix milk,egg, and add to flour mixture all at one time.

Add raisins and mix just until dough follows fork around bowl.

Knead gently 1/2 min on floured surfaced.

Pat til 1/4 inch thick and  out into 3 inches squares.

Cut squares to form  2 triangles .

Bake on ungreased cookie sheet about 10 -12 minutes at 425 degrees F.

Makes 24 scones

Recipe:  ( a Fireman’s Wife recipe book).


Another recipe for Scones (from another source)

Maple pecan scones. I’ll toast the pecans. Use up the last of the cream. Create my very own recipe.


Maple Pecan Cream Scones


Whisk together in a large bowl:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons raw sugar
3/4 cup toasted/chopped pecans


Add wet ingredients to dry:
1 cup cream
2 tablespoons grade B maple syrup


Stir until just combined and turn out onto lightly floured surface. Knead gently (about 8 to 10 times). Pat dough down until roughly 1/2 inch thick (square it up or leave it free-form—it’s your call).


If you square it up, quarter and then halve quarters (you’ll get about eight pieces). If you leave it free-form, cut out using 2″ round cutter (you’ll get about 9 rounds).


Transfer to parchment lined baking sheet.


Brush tops with cream and sprinkle heavily with more raw sugar.


Bake for 20 minutes at 400 degrees.
Posted by Amuse-bouche for Two at 11:09 AM

Greek Vegetable Pie


This vegetable pie is made with an unusual brown rice, walnut and olive crust and is filled with leeks, red bell peppers, asparagus, tangy feta cheese, and smooth cream cheese.   This is a good recipe for leftover brown rice.  ( Moosewood Restaurant cookbook).




2 cups cooked brown rice 

 1/2 cup walnuts

1/4 cup pitted Kalamata olives


2 Tablespoons olive oil

3 cups asparagus, 1 inch pieces

1/4 tsp salt

3 cups thinly sliced leeks, ( white and tender green parts), thoroughly  rinsed.

1 cup diced red bell peppers

3 ounces Neufchatel cheese

1 cup grated or crumbled feta cheese

3 large eggs, lightly beaten

1/3 cup chopped fresh dill

pinch of ground black pepper


1.  In a food processor, pulse the crust ingredients until crumbly.  Set aside.

2.  Warm the oil in a skillet or saucepan on medium heat.  Add the asparagus and salt and cook for 5 minutes, stirring occasionally.  Stir in the leeks and cook for 3 minutes.  Add the bell peppers, cover and continue to cook, stirring occasionally; until all of the vegetables are tender , 5 or 6 minutes.  Place the Neufchatel ( or cream cheese) cheese on top of the vegetables, cover, turn off the heat, and let sit for several minutes to soften.

3.  Meanwhile,press the crust mixture into a lightly oiled 9- inch pie plate.

4.  Stir the Neufchatel cheese throughout the vegetables.  Add 3/4 cup of the feta cheese and the eggs, dill, and black pepper to the skillet and mix well.  Spread the filling into the pie crust ( brown rice) and top with the remaining Feta cheese. 

5.  Bake in a preheated 350 degree ( F ) Fahrenheit oven until the filling is set and golden, about 35 minutes.




Use 2 or 3 chopped , softened sun-dried tomatoes in place of the olives in the crust.

Use broccoli instead of asparagus in the filling.

Serving and Menu ideas:


Serve with a tossed green salad with pear and thyme vinaigrette (recipe), or with a classic Greek salad

For an excellent  first course, serve Greek Tomato yogurt soup (p 125).

A fine dessert is a big bowl of fresh strawberries and or cherries.

Greek Vegetable Pie  Nutritional information:

per serving:

calories: 364

protein 14 grams (g.)

carbohydrate 30 g.

dietary fiber 5 g

total fat 22 g

saturated fat 8 g

monounsaturated fat 8 g cholesterol 139 mg

sodium 716 g.


Recipe Pear and Thyme Vinaigrette


1 ripe pear, cored and chopped

1/3 cup olive oil

2 Tablespoons cider vinegar

2 Tablespoons water or unsweetened apple or pear juice

1 tsp Dijon mustard

 1 teaspoon fresh thyme leave s

1/4 tsp salt  generous dash of ground black pepper

1 small garlic clove , pressed or minced (optional

maple syrup optional.


1.  Combine all ingredients in a blender and puree until smooth and creamy.  If the dressing is too thick add a little more water or juice.  Add some maple syrup if   you want it a little sweeter.

2.  This dressing will keep fresh in the refrigerator for 3 or 4 days.   I f the chilled dressing congeals, bring it to room temperature before serving.


On milder greens, its sweetness balances dishes with a bitter edge  such as pasta with Broccoli Rabe and beans.


Pear and Thyme Vinaigrette

Nutritional information , Per 1 Tablespoon:

Calories: 116

Protein:  1 g

Carb: 14 g

Dietary Fiber:   2 g

Total Fat:   7 grams 

Saturated Fat:   1 gram

Monounsaturated fat:  5 g

Cholesterol:  0 gram

sodium:  151 g

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