Recipe - Raisin Scones

One half teaspoon Saffron Threads
Three fourths cup Buttermilk (180ml)
2 cup Whole wheat flour (260g)
6 tablespoon Butter, in pieces (75g)
4 teaspoon Baking powder
One half teaspoon Salt
1 tablespoon Lemon juice
2 tablespoon Sugar
One half teaspoon Ground cumin
One half cup Raisins (120g)
g Zest of one large orange

Cumin and saffron combine here with raisins to make a heavenly
version of this popular breakfast bread.

Steep saffron in lemon juice for 20 minutes. Sift together dry
ingredients. Cut butter into flour coarsely. Add raisins and zest,
mix well. Add saffron to milk, mix well, then add to flour to form
dough.

Before lifting dough from work bowl, flour a surface large enough to
make about a 9inch circle. Preheat oven to 450F (232C). With a
floured knife blade, cut the dough into 8 wedges. Transfer the dough
onto a greased cookie sheet and bake for 15 to 20 minutes until
browned and cooked through. Serve warm.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip