How To make Raisin Scones
3 1/4 c All-purpose flour
4 ts Cream of tartar
2 ts Baking soda
1 ts Salt
6 tb (3/4 stick) well-chilled
-butter or margarine 1 c Golden raisins
5 tb Sugar
1 c (about) milk
Unsalted butter Strawberry jam Makes about 25 All purpose flour Preheat oven to 425 F. Lightly flour baking sheet. combine 3 1/4 cups flour, cream of tartar, baking soda and salt in large bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Stir in raisins and sugar. Mix in enough milk to form soft but not sticky dough. Turn dough out onto lightly floured surface and knead gently until dough holds together. Roll dough out to thickness of 1/2 inch. Cut out rounds using 2-inch cutter (push straight down; do not twist). Arrange rounds on prepared sheet. Dust tops lightly with flour. Bake scones until puffed and golden, about 10 minutes. Serve immediately with butter and jam. The Old Country Gazebo - Victoria, B.C. Bon Appetit
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Easy Blueberry Scones Recipe | Beyond Delicious!
Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.
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Chris’s Raisin Scones (fruit scone)
Chris’s Raisin Scone Recipe (fruit scone)
500g | 4 cups of Plain Flour
30g | 3 heaped tsp of Baking Powder
Pinch of Salt
80g | ⅓ cup + 1tbsp of Sugar
100g | 1 stick of Butter
2 Eggs
200ml | ¾ cup of Buttermilk
150g | 1 cup of Raisins
Eggwash - 1 egg yolk mixed with a pinch of salt and sugar
Baking powder already contains an acid unlike bicarbonate of soda. So you can use either regular or buttermilk
I find that buttermilk makes them soft and fluffier.
For a sourmilk buttermilk substitute add 1.5 tbsp of vinegar or lemon juice to some full milk or milk of your choice. Stir and let it stand for about 10 minutes before adding it to the dry ingredients
Bake at 200 C / 392 F for 18 minutes (fan off)
Fan - 180 C / 356 F
The British Scone, A Simple Recipe To Make This Amazing British Classic
These scones can be put together really quickly, just make sure you’ve got plenty of butter and jam to hand (or clotted cream of course!)
A really simple recipe that was originally from Richard Bertinet. I’ve split the original recipe in half and tweaked the ingredients slightly to compensate for the ingredients I’m using.
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How to Make the World's Best Scones | Brunch Recipes | Allrecipes.com
Get the recipe for World's Best Scones! From Scotland to the Savoy to the U.S. at
In this video, we bake round and tender scones. They are perfect for breakfast, brunch, or afternoon tea. We add currants to ours, but you can certainly try them with raisins or cranberries.
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Easy pure butter Raisin scones/fruit scones/soft and fluffy Scones
Ingredients
130g cold butter grated
3 cups Cake flour
1 cup icing sugar
6 teaspoon baking powder
1 Tablespoons vanilla essence
3/4 cup raisins/sultanas/Chocolate chips/blueberries
1 egg
1 cup buttermilk
bake 180 degrees Celsius
15-20 minutes
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Scones in less than 30 minutes || Best Raisin Scones Raisin Tea Biscuits ever | |
#scones #raisinscones #teabiscuit
Ingredients:
2 Cup AP flour
1 tbsp. baking powder
¼ cup sugar
1 tsp salt
100g cold butter (place in freezer for 30 minutes before using)
250 ml 35% cream or 2% or full fat milk (cream or milk should be cold)
1/3 cup raisin (dried cranberry or nuts also can be used)
1-2 tbsp. melted butter
Method:
1. In a bowl mix flour, baking powder, sugar, and salt well
2. Grate cold butter into dry mixture
3. Rub butter into flour (mixture should look like coarse cornmeal)
4. Add cream to the flour mix
5. Mix in by hand
6. Add raisins to the dough, fold 5-7 times to incorporate the raisins
7. Press dough into a disc or rectangle shape
8. Cut into half, cut each half into 2-3 triangles
9. Place them on a parchment lined baking tray
10. Brush with melted butter
11. Bake in a preheated oven (400°F/204°C) for 20 minutes, tops should be golden brown
12. Let them cool completely before serve.
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