Vanilla And Raisins Scones Recipes

RAISIN SCONES

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.

VANILLA AND RAISINS SCONES!

Steps:

• Pre-heat the oven to 180 fan and line a tray with baking paper. Add the flour, salt and butter into a bowl and rub until it resembles breadcrumbs.
• Mix in the sugar and raisins. Pour in almost all the milk and all the almond extract until you have a dough.
• Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
• Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
• Serve with a cup of tea!

RAISIN SCONES

Steps:

• Preheat oven to 400°F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins. Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones. Gather scraps; reroll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
• Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.

RAISIN SCONES

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.

RAISIN MINI-SCONES

Steps:

• In a large bowl, combine butter and oats. Stir in egg substitute, vanilla and sugar substitute. Combine flour, baking powder and salt; add to oat mixture alternately with milk. Stir in raisins. Drop by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 400° for 12-15 minutes or until browned.