Raisin Scones

• Vegetarian

• Produce

  • 3/4 cup Raisins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Baking powder
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 5 cups Unableached all purpose flour

• Dairy

  • 1 cut into chunks 6 oz (1.5 sticks, 170 g cold unsalted butter, unsalted
  • 1 3/4 cups Buttermilk

Found on baking-sense.com

Description

Ingredients

• 5 cups (1.5 lb, 680 g) unableached all purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (4 oz, 110 g) granulated sugar
• 6 oz (1.5 sticks, 170 g) cold unsalted butter, cut into 1 chunks
• 2 eggs
• 1 3/4 cups (400 ml) buttermilk (or use powdered buttermilk )
• 3/4 cup (4 oz, 115 g) raisins

Directions

• Preheat the oven to 375° F convection or 400°F regular.
• Whisk together the eggs and buttermilk and set aside.
• Combine flour, baking powder, salt and sugar in a mixer bowl (see note)
• Mix dry ingredients with the paddle attachment for 1 minute to combine.
• With the mixer running on low, toss in butter chunks
• Continue to mix on medium speed until the butter bits are the size of a pea.
• With the mixer on low speed add buttermilk mixture all at once
• Mix until just barely combined.
• Some loose flour may remain at the bottom of the bowl. DONT OVER MIX.
• Dump the dough onto a floured surface, sprinkle the raisins over the dough and finish kneading by hand just until all the loose flour is absorbed.
• Use your hands to pat the dough on a floured surface until it is 1 thick (you can also use a rolling pin if you prefer)
• Use a 2.5 biscuit cutter to cut scones.
• Re-roll the scraps and continue cutting until all the dough is used.
• Line the scones on a parchment lined baking sheet, leaving 1 space between.
• Brush the tops of the scones with buttermilk and sprinkle with Demerrara or granulated sugar.
• Bake on the middle rack of the oven, flipping the tray after 10 minutes (see note)
• The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time about 15-20 minutes.

Nutrition