Raisin Scones

FullSizeRender 3

Pretty sure I subconsciously bake some scones since my English friends arrive today.

INGREDIENTS

500 grams of self-rising flour
1 teaspoon cinnamon
1/2 teaspoon cardamom
50 grams sugar
4 oz cold butter
300 ml of buttermilk
1/2 cup golden raisins
1 beaten egg + a little water for wash

INGREDIENTS

Preheat oven to 425 degrees F.

Place flour, sugar, cinnamon, and cardamom in a large bowl and mix to combine by hand.  Crumble in the butter until you have a slight even crumb (it is fine if they are not the same size.  Make a well in the center and add the buttermilk.  Move the bowl in a circle with one hand and toss the flour mixture over the milk again and again.  Add the raisins and gently mix in. The key is to gently handle the mixture and not to compress it too much.

Once the flour and milk have blended, pour out mixture onto a lightly flour counter. Push together ingredients and form a circle of the dough. Press down gently to until you have desired thickness, about 1″ high.  Use a biscuit cutter dipped in flour (each time) to cut out each scone.  Place on cookie sheet and  brush gently with egg wash.

Cook for approximately 15 minutes until golden on top. Let cool on a clean dry tea towel on a wire rack.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s