Easy raisin scones
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
12
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Cuisine
British
Easy raisin scones
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A recipe for easy, light and fluff raisins scones that anyone can make.
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Ingredients
- 75 grams butter salted
- 2 egg large
- 75 grams granulated sugar white
- 4 tsp baking powder
- 230 ml milk
- 500 grams bread flour use cake, bread or All-purpose, South African origin, or cake flour, or all-purpose flour
- 1 cup raisins
- 1 egg additional, for egg wash
Instructions
- Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all are combined. Or make this by hand.
- Add the flour and raisins and mix briefly.
- Turn the dough out onto a floured surface, knead it slightly, and press out to a height of about 4- 5cm (I used my fingers).
- Press out the scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter), or simply cut the dough into 8 wedges for a triangular-shaped scone.
- Beat an egg and brush over the tops of the scones, not the sides.
- Put the scones in the fridge for about 30 minutes while you preheat the oven to 200C/400F.
- Brush a second egg wash layer over the scones (not the sides), which gives them a nice glaze and bake in the oven for 15 minutes until well-risen and golden brown.
Notes
- Make sure you don't press out the dough too thinly to start, you want them to start out with a bit of height.
- Ensure you only brush egg wash on the top of the scone. If you brush the sides it prevents the scone from rising as much.
- Chill the scones if the fridge before baking and while the oven is preheating.
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