Gear for Raisin Scones
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Thick Devonshire cream — afternoon tea scones, strawberry jam
Ingredients
Method
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- 1.
Preheat oven to 400 degrees. Combine 4 cups flour, 2 tablespoons sugar the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done. ~~~FREEZING INSTRUCTIONS~~~~. To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze. To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.
Sources
RecipeNLG
Gathered
Complete your Raisin Scones kit
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Thick Devonshire cream — afternoon tea scones, strawberry jam
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