Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground aniseed
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup raisins
- 2/3 cup milk
- 1 egg, beaten
Special equipment needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground aniseed.
3. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the raisins.
5. In a separate bowl, whisk together the milk and beaten egg.
6. Add the milk mixture to the flour mixture and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Using a biscuit cutter or the rim of a glass, cut out scones and place them on the prepared baking sheet.
10. Brush the tops of the scones with a little bit of milk.
11. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- Makes 8 scones
Nutritional information:
- Calories per serving: 270
- Total fat: 12g
- Saturated fat: 7g
- Cholesterol: 55mg
- Sodium: 300mg
- Total carbohydrate: 36g
- Dietary fiber: 1g
- Sugars: 13g
- Protein: 5g
Substitutions for ingredients:
- Ground aniseed can be substituted with ground fennel seeds.
- Raisins can be substituted with dried cranberries or chopped dried apricots.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the dough.
- Replace the raisins with chopped dates or figs.
- Top the scones with a simple glaze made from powdered sugar and milk.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overwork the dough, as this can result in tough scones.
- For a flakier texture, freeze the scones for 15 minutes before baking.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the scones, wrap them in aluminum foil and place them in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the scones on a platter with a dusting of powdered sugar.
- Arrange the scones on a tiered cake stand for a fancy presentation.
Garnishes:
- Dust the scones with powdered sugar or drizzle them with a simple glaze.
Pairings:
- Serve the scones with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the scones are too crumbly, try adding a little more butter to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the scones in an airtight container to prevent contamination.
Food history:
- Scones originated in Scotland and were traditionally made with oats and cooked on a griddle.
Flavor profiles:
- The aniseed adds a subtle licorice flavor to the scones, while the raisins provide a sweet contrast.
Serving suggestions:
- Serve the scones warm with a dollop of whipped cream or butter.
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