Fennel And Golden Raisin Scones Recipes

FENNEL AND ORANGE SCONES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas.
• In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle.
• Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.

WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES

Steps:

• Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

SIMPLE GOLDEN RAISIN SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
• 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
• 4. Cut in butter until no large chunks of it remain.
• 5. Mix in sugar.
• 6. Add raisins and mix until they are fully coated with the flour mixture.
• 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
• 8. Place dough onto floured surface and knead a few times.
• 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
• 10. Using a knife, score the tops of the circles to make 4 wedges.
• 11. Sprinkle brown sugar and cinnamon topping onto dough.
• 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.

CANDIED ORANGE AND GOLDEN RAISIN SCONES

Steps:

• Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
• Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
• Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
• Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
• Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
• Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.

FENNEL AND GOLDEN-RAISIN SCONES

Steps:

• Line a baking sheet with parchment paper; set aside. Place fennel seeds in a spice grinder, and pulse until coarsely ground, 10 times; set aside. (Alternatively, crush the seeds using a mortar and pestle.) In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt to combine. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs, with a few larger clumps remaining.
• Add the raisins and reserved fennel seeds,1/2 cup olive oil, and the cream; stir until the dough just comes together. If the dough is too dry, add more cream, 1 tablespoon at a time. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a round about 1 1/2 inches thick.
• Using a floured 2 3/4-inch cookie cutter, cut out as many rounds as possible, dipping the cutter in flour each time; place on the prepared baking sheet about 2 inches apart. Gently pat the scraps together, and continue cutting out rounds. Cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
• Preheat the oven to 350°F. Whisk together the egg and the remaining tablespoon olive oil; brush over the tops of the rounds, then sprinkle with fennel seeds. Bake, rotating the sheet halfway through, until the tops of the scones are golden and flecked with brown spots, 20 to 25 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.