Sunday, June 5, 2016

Scones (with raisins)

This recipe makes 15 scones servings
Preparation time: 15 minutes
Cook time : 14 minutes

Cook time : 14 minutes

2cups cups(500 mL) all-purpose flour
1/4cup cup(60 mL) granulated sugar
4tsp tsp(18 mL) baking powder
1/2tsp tsp (2 mL) salt
1/2cup cup(125 mL) cold unsalted butter, cubed
1/4cup cup(60 mL) sultana raisins
3/4cup cup(175 mL) milk

In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.

In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.

Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.

Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.

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