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).
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Wonderful Raisin Scones Recipe:
Afternoon Tea and High Tea
Yields: 12 to 14 scones
Prep time: 25 min
Cook time: 15 min
3 cups all-purpose
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces
1 cup raisins
1 cup plus 1 tablespoon milk, divided
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.
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.
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).