Raisin Scones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups of all purpose flour
2 tbsp. of white sugar
1½ tsp. of salt
1 tbsp. and 1 tsp. of baking powder
⅔ cup of cold unsalted butter
½ cup of raisins
½ cup of heavy cream
2 eggs
1 tbsp. of vanilla extract
1 egg for brushing
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Directions: |
Directions:1. In a large bowl combine all purpose flour, sugar, salt and baking powder.
2.Whisk the dry ingredients and keep it aside.
3.Cut about ⅔ cup of cold butter into very small cubes and add to the bowl.
4.Work the butter in the flour with the fingers ensuring that it is all incorporated a crumbly mixture.
5. Add in the raisins.
6 In another bowl measure ½ cup of heavy cream, add eggs and vanilla extract and mix well with a fork or a whisk.
7 Dig a well in the centre of the flour mixture and add in the heavy cream with the eggs and vanilla.
8. Combine the ingredients using a spoon or a spatula until it forms a sticky dough like consistency. Do not over mix as it may end up in a tough scone.
9. Remove the dough on to a clean floured surface and roll into a ball gently adding flour if needed.
10. Flatten the dough a little with your hands on a plastic wrap. cover it and put it in the refrigerator for 30 minutes or in a freezer for 10 minutes to ensure that it is not soft to work with.
11. Take it out of the fridge and roll it out on a floured surface to about ½ inch thickness.
12.Cut out the scones with a 2 inch cookie cutter and place them on a parchment lined cookie sheet. Go ahead and repeat the process until all the scones are cut.
13. Whisk one egg and with a pastry brush, lightly brush each scone with the egg.
14. Pre heat the oven to 400º.
15 Take the tray and place it back in fridge for about 15 minutes as the dough is now at room temperature.
16. Take the cookie sheet with the scones and bake the scones in the oven for about 10 - 15 minutes.
An alternative is to add cranberries and zest of lemon instead of raisins.
Serve with butter and jam and tea. |
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