Drum roll please, the moment you’ve all been waiting for….I present to you Raisin Rocks. I know they may not seem as exciting as you were hoping, but for me they remind me of the best woman I have ever known, my Granny.
She made Raisin Rocks for any occasion. If you popped in just to say hello she would say, what can I make you? How about some Raisin Rocks? She knew you could never resist. In no time they would be coming out of the oven steaming hot and she was always the first to dig in, no matter how hot they were.
She passed away about 12 years ago and for a while we didn't have Raisin Rocks. It seemed like even thinking about having a raisin rock made you sad, because it wouldn’t be one of hers. The worst part of it was that she never wrote down the recipe so we didn’t even know how to make them if we wanted to.
A few years back I decide to give my own version of Raisin Rocks a try. For 4 years now I have made them for Mother`s Day for my Mom and Aunt and we sit with a cup of tea and remember a wonderful woman.
Like I said yesterday she always used shortening so this year I made two batches, one with butter and the other with shortening. First I ate one with butter, so good, rich and flaky. Then I went for the one made with shortening, I could immediately tell it wasn't as rich but still so good and more the way I remember Granny`s tasting. So it`s up to you or you can make both and be your own judge.
Raisin Rocks
Yields 10-12 depending how large you make them
Ingredients
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter or shortening
- 1/2 cup raisins
- 1/2 cup milk
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon milk
Directions
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3.Grab handfuls of scone and shape into roughly a ball, drop onto baking sheet. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4.Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or even plain.
ENJOY!
Great story!
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