Raisin Scone. Blend in the cold butter at the. In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs.
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. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. You can have Raisin Scone using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Raisin Scone
- You need 100 g of Flour.
- You need 3 g of Baking Powder.
- Prepare 15 g of Sugar.
- It’s 30 g of Butter.
- You need 30 g of Raisins.
- Prepare 50 g of Milk.
Combine the eggs and heavy cream and quickly add to the flour/butter mixture. 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.
Raisin Scone instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper..
- Prepare a medium mixing bowl and a stick mixer with blade inserts..
- Sift the flour and baking powder into the mixing bowl. Add the sugar..
- Cut the butter into squares and add to the bowl..
- Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips)..
- Move the mixture to a large mixing bowl. Add the milk and raisins to the dry mixture and use a rubber spatula to mix well. (Be careful not to mix too much)..
- Place the mixture on a lightly floured surface. Roll out the dough to about 1cm thickness. Cut out the scones with a round cookie cutter..
- Place on prepared cookie sheet. Bake for 20 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..
In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel. 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.