Post by Admin on Jul 15, 2005 0:49:17 GMT 10
Raisin Scones
4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg
wash
Preheat the oven to 400°F.
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.
4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg
wash
Preheat the oven to 400°F.
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.