Jimmy Griffins Perfect Raspberry And Raisin Irish Scone Recipes

Steps:

• Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
• Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
• Whisk the two eggs (for the glaze) together in a small bowl and set aside.
• Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
• Whisk together the buttermilk, olive oil, sugar, and egg.
• Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
• Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
• Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
• Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
• Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
• Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
• Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
• Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
• Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
• Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.

Steps:

• Mix the flour and baking powder in a large bowl.
• Cut the butter into small chunks and using your fingers bread crumb.
• Beat the eggs and milk in a bowl.
• Make a well in the center of the flour mixture and add the milk, egg and raisins. mix well till soft but not runny.
• Roll out the mixture and and cut into long stripes.
• Roll the stripes into swirly circles.
• Cook on a greased tray or 25 to 35 mins or until golden brown.
• Serve hot or cold with whipped cream and raspberry jam!
• ENJOY! =D.

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• In a large bowl measure flour, sugar, baking powder.
• Add butter and work with your fingertips until mixture resembles small peas.
• Mix in dry fruit.
• In small bowl mix buttermilk and eggs add to dry mixture.
• Using your hands, form dough into large ball and place on floured surface.
• Knead lightly only few times until comes together.
• Roll out into 1 1/2 inch thickness.
• Cut into 3 inch rounds place on a prepared baking sheet.
• Brush with milk to glaze.
• Bake scones for 20-25 minutes.

Steps:

• Sift together flour, sugar, salt, and baking power.
• Rub in the Crisco and add raisins.
• Beat together the milk and eggs and add to the dry.
• Bake at 350°F; the size pan used will determine how long:.
• 10 3/4 inch cast iron frying pan: 1 hour.
• 8 inch cake pan: 30-35 minutes.