Sugar Hill Inns Raisin Scones Recipes

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.

Steps:

• Preheat oven to 425.
• Add dry ingredients into a food processor and pulse.
• Add butter, and pulse 15 times.
• Add raisins or cranberries.
• Transfer mixture to a mixing bowl.
• Add cream.
• Mix with spatula.
• Turnout onto parchment paper.
• Lightly knead.
• To shape, press into a 9" round non-stick pan.
• Remove dough from the mold and cut into 10 wedges.
• Bake 12 - 15 minutes.

Steps:

• Put the first six ingredients in a large bow.
• Mix with 1 cup milk.
• (Try not to handle too much. You may need a tiny bit more milk but you don't want sticky dough.) Pat on a floured board and shape into a circle.
• Then cut in diamond shapes.
• Bake at 375 for 15 minutes or golden brown.

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.

Steps:

• Preheat oven to 400 degrees.
• 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.
• ~~~FREEZING INSTRUCTIONS~~~~.
• To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
• To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.

Steps:

• Preheat oven to 425 degrees.
• Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.
• Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).
• Add the raisins, beaten egg, and enough buttermilk to make a soft dough.
• Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.
• Roll out to a ½ inch thickness.
• Cut the dough into 8 thick wedges with a sharp knife.
• Place the scones on 2 greased baking sheets, leaving a ½ inch space around each one.
• To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick).
• Bake for 12 - 15 minutes, or until golden brown.

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:

• 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.