Raisin Scones
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Raisin SconesThis sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.5 user reviews.
Raisin Scones
Photography by Jim Norton
This recipe makes 15 scones servings
Nutritional Info |
|
|---|---|
| Per scone: about | - |
| cal | 148148 cal |
| pro | 3 g3g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 30 mg30mg chol |
| sodium | 168 mg168mg sodium |
| potassium | 63 mg63mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 66 iron |
| vit A | 77 vit A |
| folate | 1616 folate |
- Preparation time: 15 minutes
- Cook time : 14 minutes
- Total time : PT29M
This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 4 tsp baking powder 4 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup cold unsalted butter , cubed1/2 cup cold unsalted butter, cubed
- 1/4 cup sultana raisins 1/4 cup sultana raisins
- 1 egg 1 egg
- 3/4 cup milk 3/4 cup milk
Preparation
In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.
In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.
Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.
In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.
Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.
Source : Canadian Living Magazine: May 2010
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