Raisin Tea Scones. Place the scones on a greased baking tray. Brush the top of the scones with an eggwash (one beaten egg with a little drop of milk). Then sprinkle the top with a little sugar.
The American tradition of brunch would also welcome these scones alongside salad, soup, or quiche. Directions In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. You can have Raisin Tea Scones using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Raisin Tea Scones
- Prepare 200 gms of exe self raising flour.
- It’s 30 gm of sugar.
- It’s 50 gm of margarine.
- Prepare 80 ml of milk.
- You need Pinch of salt.
- It’s 1 of egg(for brushing).
- Prepare of Lemon rinds.
Stir in raisins and buttermilk just until moistened. In a large bowl sift together flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in the butter until you have a course mixture. They're part English scone and part American biscuit, or maybe a sweet tea biscuit with raisins.
Raisin Tea Scones instructions
- Preheat oven at 180 degrees.
- Mix flour with salt and sieve. Add in margarine and mix till sandy texture then add the raisins.
- Dissolve the sugar in the milk, and add into the four mixture. Add in the lemon rinds.
- Using a spatula, mix together (not thoroughly) till you get an almost sticky dough.
- Prepare your baking tin with grease proof paper. Roll out the dough 1cm thick on a board then using a cookie cutter, make shapes. Place on your prepared tin.
- Take your egg and egg wash your scones.
- Bake at 180 degrees for 20-25mins. Remove and place on a rack to cool.
- Serve with desired beverage.
I decided to call them tea biscuits because that's what I was aiming for when I made them. When I was a child, my father used to bring home little slabs of cake and boxes of pastries tied with red-and-white swirls of thread. 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.