Raisin Scones. Directions In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened.
Sift together the flour, sugar, baking powder and salt. Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in the raisins. In a separate bowl, beat together the cream and eggs. You can cook Raisin Scones using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Raisin Scones
- Prepare 70 ml of (1/4 cup+2 tsp) whole milk.
- It’s 1 of large egg.
- It’s 250 g of (1 3/4 cup+3 tbsp) all-purpose flour.
- You need 14 g (3 1/2 tsp) of baking powder.
- It’s 40 g (3 tbsp) of granulated white sugar.
- You need 1.5 g (1/4 tsp) of salt.
- You need 100 g of (1/4 cup+3 tbsp) cold unsalted butter.
- Prepare 70 g of raisins.
Cut in butter to coarse crumbs. Raisin scones are traditionally English fare. English scones are round, somewhere between a biscuit and a cakey texture, are plain or with small fruit like raisins, and not nearly as sweet as their American counterparts. While our scones originated from England, American scones have evolved into their own pastry.
Raisin Scones step by step
- In a small bowl, lightly whisk an egg into the milk then set aside..
- In a medium bowl, whisk all dry ingredients to combine except for raisins. Then add butter and cut it into small pieces using a pastry blender, a pair of forks or the tip of fingers. Mixture should look like coarse bread crumbs..
- Add in the egg mixture and raisins. Stir just until they are incorporated. I prefer to stir with a butter knife to prevent too much gluten development, which will create a non-flaky dense scone..
- Using hands, combine the dough into a ball then transfer onto a floured work surface..
- Roll the dough to a thickness of 3/4 inch. Portion it out to any shapes that you would like. I used a round cutter that is 2-3/16 inches in diameter..
- Transfer onto tray lined with parchment paper. Place them 2 inches apart. Brush each top with milk then sprinkle some sugar..
- Bake in a preheated oven at 400°F / 200°C for about 20 minutes or until it starts to brown..
Being Irish, I grew up eating a lot of scones. Traditional buttermilk scones, raisin or currant scones, brown scones. Our scones are a little different to the American variety, though. They tend to be more buttery, more crumbly and not as dry. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.