Raisin Scones
Incredibly tender scones that are crisp outside but flaky on the inside. This recipe is very versatile that we can substitute raisins with currants, cherries, cranberries or other favorite dried fruits.
Raisin Scones
Incredibly tender scones that are crisp outside but flaky on the inside. This recipe is very versatile that we can substitute raisins with currants, cherries, cranberries or other favorite dried fruits.
Cooking Instructions
- 1
Https://youtu.be/DPg1aJ8uDdc
- 2
In a small bowl, lightly whisk an egg into the milk then set aside.
- 3
In a medium bowl, whisk all dry ingredients to combine except for raisins. Then add butter and cut it into small pieces using a pastry blender, a pair of forks or the tip of fingers. Mixture should look like coarse bread crumbs.
- 4
Add in the egg mixture and raisins. Stir just until they are incorporated. I prefer to stir with a butter knife to prevent too much gluten development, which will create a non-flaky dense scone.
- 5
Using hands, combine the dough into a ball then transfer onto a floured work surface.
- 6
Roll the dough to a thickness of 3/4 inch. Portion it out to any shapes that you would like. I used a round cutter that is 2-3/16 inches in diameter.
- 7
Transfer onto tray lined with parchment paper. Place them 2 inches apart. Brush each top with milk then sprinkle some sugar.
- 8
Bake in a preheated oven at 400°F / 200°C for about 20 minutes or until it starts to brown.
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