TUCSON SCONES
2 cups all-purpose flour
1 cup Mesquite Meal, Classic Sonoran™
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 cup raisins, minced
3 tablespoons olive oil
1 each large egg
1-1/2 cups buttermilk, 1%
Preheat oven to 400 F.
Sift dry ingredients together and add the raisins.
Mix the liquids together in a small bowl.
Make a hole in the center of the dry ingredients and add the liquids.
Mix in the dry ingredients.
Form a ball with mixture. It should come together and not stick to the sides . If sticky you can add a little more flour. If it’s dry add a little more buttermilk. Prepare a floured surface for the ball and sprinkle a little on the ball. Knead the dough while turning it clockwise twice.
Place the ball into an oiled and floured 9-inch cake pan or 12-inch casserole dish. Flatten it out, not quite to the edge of the pan. Bake for 15 minutes, then turn it down to 350 and let it cook 40 to 45 minutes.
For individual scones gently pat out dough to about 1-1/4” thickness, and cut with a biscuit cutter. Set oven to 425 F. and bake for 15-18 minutes.
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