Raisin Cinnamon Scones With Sesame Caramel Chunks Recipes
RAISIN SCONES
Steps:
- Preheat the oven to 400 degrees 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.
RAISIN CINNAMON SCONES
I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great.
Provided by Frank Troy
Categories Scones
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in mixing bowl (I use a fork).
- cut in butter, and mix with fork until it resembles coarse crumbs.
- Add raisins and make sure they are evenly dispersed.
- Add honey and yogurt while mixing.
- Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top.
- Note: I have made different versions of this recipe (adding dried currants as well as raisins).
CINNAMON CHIP RAISIN SCONES
This creative recipe features raisins and homemade cinnamon "chips" to produce rich, mouthwatering scones. I think they're best served warm with lemon curd or butter and jelly. -Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Time 1h
Yield 15 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250° for 30-40 minutes or until melted and bubbly. Cool completely; break into small pieces. , In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Gently stir in raisins and cinnamon chips. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. , Line a baking sheet with foil and grease the foil. Place scones 1 in. apart on foil. Brush tops lightly with additional milk. Bake at 400° for 14-16 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 183mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
RAISIN SCONES
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts :
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