English raisin scones
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 14 mini scones
  • Preparation Time: 20
  • :dough:
  • All-purpose flour // 2 1/2 cup
  • Confectioners sugar // 1/4 cup
  • Baking powder // 1 tbsp
  • Baking soda // 1/2 tsp
  • Salt // 1/2 tsp
  • Raisins // 3/4 cup
  • Buttermilk (or 2 tbsp yogurt + milk) // 3/4 cup
  • Unsalted butter, chilled, cut into cubes // 1/2 cup
  • Egg, large // 1
  • :Egg wash: (Optional)
  • Egg yolk // 1
  • Milk // 2 tbsp
DIRECTIONS
  1. 1. Preheat 220C/400F.
  3. 2. Combine flour + baking powder + baking soda + sugar + salt and sieve the mixture two times. Add in butter cubes, blend until flakes like, add in raisins.
  5. 4. Combine buttermilk + egg, add in the butter mixture. Stir gently until well blended.
  7. 5. Roll the dough into 1 inch thick rectangle sheet. Use round cookie cutter to cut out each scone dough and line it on the baking sheet.
  9. 6. Brush egg wash (optional), bake 15~20 minutes until golden brown.
  11. :notes:
  12. 1. Serve best when warm with clotted cream and jam. I just don't understand why is it so difficult to find clotted cream here. In Vancouver, you can easily buy them from grocery store like Safeway. Maybe I will have to make clotted cream myself....T_T
  14. 2. Scones can be stored in air tight container for 3 days or freeze in the freezer for up to a month.