Recipe: Delicious Raisin Scone

Raisin Scone. Blend in the cold butter at the. In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs.

English scones are round, somewhere between a biscuit and a cakey texture, are plain or with small fruit like raisins, and not nearly as sweet as their American counterparts. While our scones originated from England, American scones have evolved into their own pastry. Cut in butter to coarse crumbs. You can cook Raisin Scone using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Raisin Scone

1. You need 100 g of Flour.
2. Prepare 3 g of Baking Powder.
3. You need 15 g of Sugar.
4. You need 30 g of Butter.
5. It's 30 g of Raisins.
6. It's 50 g of Milk.

These cinnamon raisin scones are lightly sweet and filled with raisins and cinnamon. Light and flaky and drizzled with a cinnamon icing, these scones are perfect for breakfast or an afternoon snack. Scones are a delicious treat that come together easily with basic ingredients. Crusty on the outside and fluffy in the middle, these raisin scones are just perfection.

Raisin Scone step by step

1. Preheat oven to 350F. Line a cookie sheet with parchment paper..
2. Prepare a medium mixing bowl and a stick mixer with blade inserts..
3. Sift the flour and baking powder into the mixing bowl. Add the sugar..
4. Cut the butter into squares and add to the bowl..
5. Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips)..
6. Move the mixture to a large mixing bowl. Add the milk and raisins to the dry mixture and use a rubber spatula to mix well. (Be careful not to mix too much)..
7. Place the mixture on a lightly floured surface. Roll out the dough to about 1cm thickness. Cut out the scones with a round cookie cutter..
8. Place on prepared cookie sheet. Bake for 20 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack..

Scones are great for a holiday breakfast or brunch, and they make a great weekend treat too. Scones with raisins are really popular in the UK, but I never cared for them (so I thought), and given the choice, I have always gone for plain. A good English scone should neither be too biscuit-like nor too muffin-like, but should fall somewhere between the two. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants.