RAISIN SCONES
This classic British recipe for Raisin Scones are fantastic straight from the oven or split and toasted the next day.
Provided by Erren Hart
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Sift together the flour, sugar, baking powder and salt.
- Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in the raisins.
- In a separate bowl, beat together the cream and eggs.
- Mix the egg mixture into the flour mixture to bring together. If it's too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together.
- Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times.
- Place a piece of parchment paper that is measured to your pan size onto your surface and dust the paper lightly with flour. Transfer the dough onto the paper and press the dough gently into a disk. Then using a floured rolling pin, roll the disk into a 9-inch round, about 1 inch thick.
- Transfer the paper with the dough onto a sheet pan and cut it into 8 equal-sized wedges. Brush with milk and bake 20-25 minutes or until golden.
Nutrition Facts : Calories 412 kcal, Carbohydrate 65 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 74 mg, Sodium 284 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
RAISIN SCONES - ENGLISH SCONES
This classic buttermilk raisin scone is British mom approved!
Provided by Eileen Gray
Categories Muffins, Quick Breads & Donuts
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
- Whisk together the buttermilk and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
- Dump the dough onto a floured surface, sprinkle the raisins over the dough and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4"-1" thick. Use a 2.5" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
- Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerarra or granulated sugar.
- Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).
- The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.
Nutrition Facts : Calories 1 calories, ServingSize 24
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 :
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.
ENGLISH SCONES
When I came to America from England in 1967, I made sure to bring along my favorite recipe for scones. Served warm with butter, they're perfect for breakfast.
Provided by Taste of Home
Time 30m
Yield 10 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 141mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
ENGLISH SCONES RECIPE BY TASTY
Here's what you need: self-raising flour, butter, sugar, baking powder, salt, milk, egg yolk, jam, clotted cream
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
- Mix in the sugar, baking powder, and salt, and make a well in the middle.
- Pour in the milk and gently mix together until just combined.
- Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
- Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
- Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
- Bake for 12 minutes.
- Serve with clotted cream and jam.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 57 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams
RAISIN SCONES
Steps:
- Sift together flour, baking powder, and salt in a large bowl.
- Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
- Using a fork, stir raisins and milk until just combined.
- Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
- Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
- Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
- Bake scones in middle of a 425°F oven until pale golden, about 15 minutes, and transfer to a rack to cool.
BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.
My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!
Provided by FRIENDLYFOOD
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
- With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g
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