Stephanie's Raisin Scones
Submitted by apocci
Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThese tender, crumbly scones get their signature tang from buttermilk and a whisper of nutmeg that makes them smell like a proper English tea room.
The dough comes together fast, and the egg-white-and-sugar wash gives each wedge a shatteringly crisp top that contrasts with the soft, raisin-studded interior.
They freeze beautifully unbaked, so you can stash a batch and have warm scones any morning you like.
Kitchen Tips
- Keep your butter ice-cold. Cut it into small cubes and work it in quickly so you get those flaky layers.
- Don’t overwork the dough. Ten to twelve kneads is all you need; more than that and you’ll end up with tough scones.
- Leave the wedges touching on the baking sheet. This keeps the raisins on the edges from charring.
Variations
- Whole-Wheat Raisin Scones: Swap 1 cup of all-purpose flour for whole-wheat flour, add ½ cup miller’s bran, and skip the nutmeg for a heartier, nuttier scone.
- Cranberry Orange Scones: Replace raisins with dried cranberries and add 1 tablespoon of orange zest.
- Cinnamon Currant Scones: Use currants instead of raisins and swap the nutmeg for 1 teaspoon of cinnamon.
Ingredients
Directions
Heat oven to 375℉ (190℃). Put flour, baking powder, soda, nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges.
In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning.
Bake 18 to 22 minutes or until medium brown. Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel.
Note: Egg white and sugar can be added before freezing the unbaked scones.
VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add ½ cup miller’s bran to the flour mixture.
Omit nutmeg.
Comments