Wonderful Raisin Scones Recipe


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This is one of our very favorite scone recipes that my daughters like to make for our Mother's Day Tea.

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).

Raisin Scones

Raisin Scones

 

Photo courtesy of the blog Frugal in NV

Check out Linda's History of English High Tea, English High Tea Menu, and Afternoon Tea Recipes.

More great Scone Recipes, Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipe for all your bread making.
 


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Wonderful Raisin Scones Recipe:

Recipe Type: Scones, Quick Bread, Afternoon Tea and High Tea
Yields: 12 to 14 scones
Prep time: 25 min
Cook time: 15 min


Ingredients:

3 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup raisins
3 eggs divided
1 cup plus 1 tablespoon milk, divided


Preparation:

Preheat oven to 450 degrees F. Spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas; stir in raisins.

In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture; stir just until mixed.

On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2-inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2-inch thick; continue to cut 3-inch rounds. Space 1-inch apart onto prepared baking sheet. When making scones, work the dough quickly and do not over mix.

Wonderful Scones Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

In a small bowl, combine 1 egg and 1 tablespoon milk; brush onto scones. Bake 15 to 18 minutes or until golden brown. Remove from oven and serve warm.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 12 to 14 scones.


 


Freezing Scones
Courtesy of Debbie Anderson of Victorian House Scones LLC.

Freezing baked scones:  When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Freezing unbaked scones: When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an hour for the dough to freeze firm. Once the dough is firm, put frozen scones into a zip-lock bag and return them to the freezer.

When you are ready to bake the scones, simply take out as many as you want to bake and let them sit on the kitchen counter on aluminum foil or parchment paper while you preheat the oven. They should only be allowed to thaw as long as it takes the oven to preheat. Once the oven is preheated, place the scones onto a fresh sheet of aluminum paper or parchment paper and bake. It will be necessary to extend the baking time by a few minutes (it could easily add up to 4 to 5 minutes to the baking time—just add it in 2 minute increments until you are sure of your times).
 



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