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1
Before starting scones, place raisins in a bowl and cover with Amaretto.
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2
Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.
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3
Combine dry ingredients in a bowl.
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4
Cut in butter with a pastry cutter until mixture resembles crumbs.
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5
In another bowl mix together the egg, milk, cream and Amaretto.
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6
Pour into dry ingredients and mix until just combined.
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7
Add the raisins and nuts.
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8
Mix until a dough comes together.
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9
Turn dough onto a lightly floured surface and knead lightly.
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10
With a round cutter (2 or 3-inch) cut dough.
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11
Space scones at least 1 to 2 inches apart on an ungreased cookie sheet.
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12
With the remaining 2 tablespoons of cream brush each top of the scones.
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13
Bake the scones at 350 degrees for 12 to 14 minutes or until scones are light brown in color.
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14
Let scones cool and dust with confectioners' sugar.
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15
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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16
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
