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.
BUTTERMILK RAISIN SCONES
Make and share this Buttermilk Raisin Scones recipe from Food.com.
Provided by evelynathens
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 330 degrees F.
- Grease large cookie sheet.
- Mix first 5 ingredients in large bowl.
- Add butter and rub with fingertips until mixture resembles fine meal.
- Whisk buttermilk, eggs and vanilla in medium bowl to blend.
- Gradually add to flour mixture along with raisins and stir until moist clumps form.
- Turn dough out onto lightly-floured surface.
- Knead 4 times to blend.
- Transfer to prepared cookie sheet and press into 8 inch round.
- Using small, sharp knife, score dough into 8 wedges.
- Bake until golden-brown and tester comes out clean, about 25 minutes.
- Cool slightly.
- Re-cut.
Nutrition Facts : Calories 266.8, Fat 10.3, SaturatedFat 6, Cholesterol 70.2, Sodium 336.1, Carbohydrate 37.7, Fiber 1.1, Sugar 12.6, Protein 5.7
BEST BUTTERMILK RAISIN SCONES
Make and share this Best Buttermilk Raisin Scones recipe from Food.com.
Provided by Raspberry Cordial
Categories Scones
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- In large bowl mix together flour, baking soda, baking powder, sugar and salt.
- Cut in margarine with pastry cutter till crumbly.
- Add buttermilk and raisins and mix. Batter should be stiff but not dry.
- Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
- Bake 15 minutes till golden brown.
- Serve with strawberry jam and devonshire cream.
- Recipe may be doubled.
BUTTERMILK SCONES
Steps:
- Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
- Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
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 :
WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL
You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 30m
Yield 12 small scones
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment.
- Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
- Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams
WALNUT RAISIN SCONES
A good choice for breakfast, brunch or tea. Contain little sugar because sweetness comes from the raisins. Walnuts and lemon rind provide crunchiness and tang. Wonderful served warm and spread with butter and honey or jam.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 14
Number Of Ingredients 13
Steps:
- In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
- With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
- Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
- Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
- Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
Nutrition Facts : Calories 207 calories, Carbohydrate 23.3 g, Cholesterol 18 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 261.5 mg, Sugar 7.6 g
RAISIN SCONES
Make and share this Raisin Scones recipe from Food.com.
Provided by MizzNezz
Categories Scones
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Cut in butter to coarse crumbs.
- Stir in raisins and buttermilk.
- Stir just until moistened.
- Place on floured surface,knead a few times (6-8).
- Pat into an 8in circle,cut into 12 wedges.
- Place on greased cookie sheet.
- Beat egg white until foamy, brush scones.
- Sprinkle with sugar.
- Bake at 400* for 15 minutes or until golden brown.
Nutrition Facts : Calories 196.4, Fat 8.1, SaturatedFat 5, Cholesterol 20.9, Sodium 286.7, Carbohydrate 28.6, Fiber 1, Sugar 10.1, Protein 3.4
BUTTERMILK SCONES
I was happy to discover this recipe. The small quantity is just what I was looking for in my quest for recipes for two. Happily, there can be a few left over for a snack later. The nice flavor of these scones makes them a favorite. -Ruth LeBlanc, Nashua, New Hampshire
Provided by Taste of Home
Time 40m
Yield 6 scones.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk, raisins and lemon peel until a soft dough forms. , Turn dough onto a lightly floured surface; knead gently 5-6 times or until no longer sticky. On a lightly greased baking sheet, pat dough into a 5-in. circle about 3/4 in. thick. Score the top, making six wedges. , Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 375° for 23-25 minutes or until golden brown. Remove from pan to a wire rack. Break into wedges. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 299mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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BUTTERMILK RAISIN SCONES RECIPE - EASY BREAKFAST IN UNDER …
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4.6/5 (11)Total Time 20 minsCategory BreakfastCalories 345 per serving
- In a large bowl, add flour, sugar, oatmeal, baking powder, baking soda, and salt. Stir to combine, then add raisins and stir to distribute.
- Add milk and egg to small bowl and whisk until egg incorporates fully, then pour in butter and whisk again.
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4.8/5 (6)Total Time 30 minsCategory Dessert, TreatsCalories 366 per serving
- Preheat the oven to 400f/200c and line a baking tray with baking parchment. Place the flour, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar and raisins and give it a quick mix.
- Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving 1 tbsp of it for glazing the scones later.
- Add in the ¾ of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
- Tip out the dough onto a floured surface and flatten it out with your hands so that it's about 1” (2.5cm) thick. Use a round cutter (mine was 3” (8cm) in diameter) dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it - otherwise you'll get scones that rise a bit wonky. Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
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