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 :
SIMPLE GOLDEN RAISIN SCONES
This is a recipe that I adapted from one that I found in one of my old cookbooks. It's amazingly easy to make and it tastes so good for being decently low fat. My father (who is British) insists on me making them for him whenever I visit.These are fantastic reheated in the microwave for a few seconds with some whipped cream on the side or spread with butter. Edit: Ahh - I forgot to add the amount of flour needed in the ingredients. Thank you for the review that pointed it out Beansy!
Provided by Pazuru
Categories Scones
Time 25m
Yield 8 Scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
- 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
- 4. Cut in butter until no large chunks of it remain.
- 5. Mix in sugar.
- 6. Add raisins and mix until they are fully coated with the flour mixture.
- 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
- 8. Place dough onto floured surface and knead a few times.
- 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
- 10. Using a knife, score the tops of the circles to make 4 wedges.
- 11. Sprinkle brown sugar and cinnamon topping onto dough.
- 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.
Nutrition Facts : Calories 302.9, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.4, Sodium 444.4, Carbohydrate 67.9, Fiber 2.4, Sugar 31.1, Protein 6.5
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.
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.
PUMPKIN RAISIN SCONES
If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier.
Provided by LYNNSEDLACK
Categories Bread Quick Bread Recipes Scone Recipes
Time 29m
Yield 36
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
- In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
- Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
- In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
- Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 173 calories, Carbohydrate 33.2 g, Cholesterol 13.7 mg, Fat 4.2 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 191.5 mg, Sugar 19.9 g
CANDIED ORANGE AND GOLDEN RAISIN SCONES
These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time P1DT50m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Stir together candied orange peel, raisins, orange zest, and liqueur in a small bowl. Cover with plastic wrap, and refrigerate for 1 day.
- Preheat oven to 350 degrees. Whisk flours together in a large bowl. Transfer half to a food processor, and add butter. Pulse to cut in butter (the largest pieces should be the size of small peas). Add granulated sugar, baking powder, and 1 teaspoon salt to remaining flour in bowl; whisk to combine. With a pastry blender or your fingertips, work in flour-butter mixture until mixture resembles coarse meal.
- Whisk together cream, whole egg, and egg yolk. Make a well in the center of flour mixture, and pour in half of cream mixture. Draw dry ingredients over wet ingredients with a rubber spatula, scraping bottom of bowl to incorporate all dry crumbs. Add remaining cream mixture, and gently mix just until incorporated (do not overwork dough).
- Turn out dough onto a lightly floured work surface, and press dough into a 6-by-9-inch rectangle. Sprinkle dried-fruit mixture evenly over dough. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter-turn clockwise. Roll out dough to a 6-by-9-inch rectangle, folding and rotating once more.
- Pat dough into a 1 1/4-inch-thick rectangle with floured hands, and cut out as many rounds as possible with a floured 2-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 16).
- Place scones 2 inches apart on parchment-lined baking sheets. Lightly beat egg white, and brush tops; sprinkle with sanding sugar. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
RAISIN SCONES
A rich tender scone. Perfect for tea-time (or coffee:) Glorious served with butter, clotted cream or preserves. Great hot out of the oven or cooled. Extra care must be taken to ensure that the dough is not overmixed; this will result in a tough scone.
Provided by andrewcharlotte
Categories Scones
Time 35m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl stir together flour, baking powder, salt and sugar.
- With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
- Stir in drained raisins.
- Combine eggs with evaporated milk.
- Add all but about 4 tablespoons of liquid to the flour mixture.
- With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth.
- Cover and set aside for 5 minutes.
- Meanwhile preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper or lightly greased aluminum foil.
- Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.).
- Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
- Bake at 425 degrees Fahrenheit for 10 minutes.
- Lower temperature to 350 degrees Fahrenheit.
- Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
- Enjoy piping hot with butter or at room temperature.
- Best if eaten with 1 or 2 days.
Nutrition Facts : Calories 395.8, Fat 19.1, SaturatedFat 8.3, Cholesterol 61.7, Sodium 345.5, Carbohydrate 50.6, Fiber 1.5, Sugar 15.7, Protein 7
WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES
Categories Bread Fruit Nut Breakfast Brunch Bake Raisin Walnut Fennel Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.
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