Earl Grey Raisin Scones With Vanilla Glaze Recipes

EARL GREY RAISIN SCONES WITH VANILLA GLAZE

Steps:

• Preheat oven to 425°F.
• Spray an 8-inch round cake pan with baking spray with flour.
• Line a baking sheet with parchment paper. I traced the outside of a spring-form pan and then cut a circle so the parchment paper fits perfectly.
• In the work bowl of a food processor, place flour, sugar, baking powder, tea, and salt; pulse until combined. Add cold butter, and pulse until mixture start to get crumbly.
• Transfer the dough to a large bowl, and fold in raisins and 1 cup cream, stirring until combined.
• Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together.
• Press dough into prepared cake pan. Then, using a sharp knife or bench scraper, cut into 8 wedges.
• Transfer wedges to prepared (spray with Pam) baking sheet.
• In a small bowl, whisk together egg and remaining 1 teaspoon cream.
• Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes. (Make sure you check your scones at the 12 minute mark. If they are golden brown, they are done)
• For vanilla bean glaze: In a small bowl, whisk together confectioners' sugar and vanilla until smooth. Drizzle over warm scones.

PERFECT SCONES

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.