Buttermilk Raisin Scones Recipe
Ingredients
| All-purpose flour - 2 1/4 cups, sifted | ||
| Double-acting baking powder - 2 teaspoons | ||
| Baking soda | 1 Teaspoon | |
| Margarine | 1/4 Cup (16 tbs), chilled | |
| Buttermilk | 3/4 Cup (16 tbs), divided | |
| Dark raisins – ¾ cup, plumped and drained | ||
| Egg | 1 | |
| Light brown sugar | 2 Teaspoon, firmly packed | |
Directions
GETTING READY
1) Preheat oven to 375° F.
2) Use 10-inch pie plate or round cake pan to spray with nonstick cooking spray. Place it aside.
3) In a large mixing bowl, add flour, baking powder, and baking soda.
4) Cut in margarine into the mixture with the help of pastry blender, or 2 knives used scissors-fashion.
5) Add all but 1 tablespoon of the buttermilk along with the raisins and egg and stir to form dough.
6) Knead mixture to smooth and elastic dough, about 5 minutes.
7) Place the dough in prepared pan and spread over bottom to sides of pan.
8) Brush reserved 1 tablespoon milk on the surface and sprinkle with sugar.
9) Form 12 equal wedges by cutting the dough no more than 1/4 inch deep.
MAKING
10) Place inside the oven to bake for 30-35 minutes until golden.
11) Transfer the pan on wire rack to cool for 5 minutes.
12) Invert scones onto rack and let cool completely.
SERVING
13) Serve the scones with your choice of dip or spread.
1) Preheat oven to 375° F.
2) Use 10-inch pie plate or round cake pan to spray with nonstick cooking spray. Place it aside.
3) In a large mixing bowl, add flour, baking powder, and baking soda.
4) Cut in margarine into the mixture with the help of pastry blender, or 2 knives used scissors-fashion.
5) Add all but 1 tablespoon of the buttermilk along with the raisins and egg and stir to form dough.
6) Knead mixture to smooth and elastic dough, about 5 minutes.
7) Place the dough in prepared pan and spread over bottom to sides of pan.
8) Brush reserved 1 tablespoon milk on the surface and sprinkle with sugar.
9) Form 12 equal wedges by cutting the dough no more than 1/4 inch deep.
MAKING
10) Place inside the oven to bake for 30-35 minutes until golden.
11) Transfer the pan on wire rack to cool for 5 minutes.
12) Invert scones onto rack and let cool completely.
SERVING
13) Serve the scones with your choice of dip or spread.
Chef
