English Scones with raisens. Brush the tops of the scones with buttermilk and sprinkle with Demerarra or granulated sugar. The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Raisin Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream (Devonshire Cream or Creme fraiche).
Kneed dough on a lightly floured surface. Roll out the dough and use a biscuit cutter (or mouth of a glass or jar) to cut out the scones. In a large mixing bowl, whisk together both flours, baking powder, sugar, and salt. You can have English Scones with raisens using 8 ingredients and 10 steps. Here is how you achieve it.
Ingredients of English Scones with raisens
- Prepare 2 cups of all purpose flour.
- It’s 1 cup of raisens.
- It’s 1/2 cup of sugar.
- It’s 2 tsp of baking powder.
- It’s 1/4 cup of butter.
- It’s 1 of egg.
- Prepare 1/2 cup of milk.
- It’s 1/2 tsp of vanilla.
Make a well and stir in milk, all at once. Mix together until a ball of dough forms. Directions In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs.
English Scones with raisens instructions
- In a bowl add flour, sugar and baking powder and stir..
- Cut butter into cubes and add it to the dry mixture..
- Using your hands, gently mix the butter with the butter but not too much otherwise the butter will melt..
- To another bowl, add the milk, vanilla and eggs. Whisk them together..
- Add the dry ingredients from step 2 and the raisens into the liquid ingredients and mix for few seconds until you have a soft dough..
- Prepare a floured surface and flatten the dough evenly. Use a cup or a tool of your choice to create a round shape for the scone..
- Prepare a tray with wax paper and neatly arrange the scones..
- (optional) to get a golden color, use an extra egg and brush it on the surface before putting it into the oven..
- Heat it for 10-17 minutes in a 220 degree Celsius oven or until gold..
- Serve with tea or coffee..
Stir in raisins and buttermilk just until moistened. 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. Sift together the flour, sugar, baking powder and salt.