Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup raisins
- 2/3 cup whole milk
- 1 large egg
Special equipment needed:
- Large mixing bowl
- Pastry blender or two knives
- Baking sheet
- Parchment paper
- Rolling pin
- 2 1/2 inch round cookie cutter
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, and salt.
3. Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
4. Stir in the raisins.
5. In a separate bowl, whisk together the milk and 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. Roll the dough out to 1/2 inch thickness and cut out scones using a 2 1/2 inch round cookie cutter.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Total time: 30-33 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories: 272
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 305mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- You can use dried cranberries or chopped dates instead of raisins.
- If you don't have whole milk, you can use 2% or skim milk.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
Variations:
- Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version.
- Replace the raisins with chopped nuts, such as pecans or walnuts.
- Add 1/2 cup of grated cheddar cheese to the dry ingredients for a savory version.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Don't overwork the dough or the scones will be tough.
- Brush the tops of the scones with milk or cream before baking for a golden brown color.
- Serve warm with butter, jam, or clotted cream.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
- They can also be frozen for up to 3 months. Thaw at room temperature before reheating.
Reheating instructions:
- To reheat, place the scones in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the scones on a platter with a dollop of clotted cream and a spoonful of jam.
- Dust the tops with powdered sugar for a pretty finish.
Garnishes:
- Sprinkle the tops with coarse sugar before baking for a sweet crunch.
- Top with a drizzle of honey or maple syrup.
Pairings:
- Serve with a cup of tea or coffee for a classic British treat.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the scones are too dense, make sure you don't overwork the dough and that the butter is cold.
Food safety advice:
- Make sure to wash your hands and all equipment before and after 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.
- They became popular in England in the 19th century and were often served with tea.
Flavor profiles:
- Raisin scones are sweet and buttery with a hint of fruitiness from the raisins.
Serving suggestions:
- Serve the scones warm or at room temperature with butter, jam, or clotted cream.
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Region: British