Empress Scones Recipes

Steps:

• Crumb flour, butter, sugar, baking powder and salt.
• Add 5 eggs, slowly and separate the 6th egg and add the white into the batter; the yellow half of the 6th egg is used to do the egg wash.
• Add raisins.
• Add cream and mix into a smooth dough.
• Roll out to 1/2-inch thickness.
• Cut into desired size and shape.
• Egg wash scones and bake at 350 degrees for 25-30 minutes.
• Serve with clotted cream and jam.

Steps:

• Preheat oven to 375 degrees. Sift flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Mixing lightly with your fingers, add heavy cream just until dough holds together. Wrap in plastic and chill about 1/2 hour before rolling out.
• Butter a large baking sheet; set aside. Roll dough into a circle, 1/2 inch thick for small scones and 3/4 inch thick for larger ones. Using a biscuit or cookie cutter, cut dough into various shapes. Transfer scones to prepared baking sheet.
• Combine egg and light cream in a small bowl; brush tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve warm.

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.

Steps:

• pre heat oven to 350.
• Crumb flour, sugar, butter, baking, powder, and salt with pastry fork.
• Add eggs slowly.
• Add raisins.
• Add cream and mix to smooth dough.
• Roll out to 1/2 inch thickness and cut out with cup.
• Egg wash and bake at 350 for 25-30 minutes.