Strawberry-Raisin Scone Bake
Submitted by montsqt
A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.
YIELD
1 Batch (8 servings)PREP
20 minCOOK
25 minREADY
45 minThink of this as a giant scone that you slice into wedges instead of shaping individually. Half the dough goes into the pan, gets slathered with strawberry jam, and the rest goes right on top.
Raisins are folded into the buttery dough, adding little bursts of sweetness throughout. Score the top before baking and you get clean, bakery-style wedges every time.
Serve these warm with butter and a cup of tea, and your kitchen will smell like a proper English tea room.
Chef Tips
- Keep the butter cold and cut it in quickly. The flaky texture depends on little pockets of unmelted butter in the dough.
- Don’t overmix once you add the milk and eggs. Stir just until the dry ingredients are moistened for the most tender crumb.
- Brushing the top with melted butter and a sprinkle of sugar before baking gives you a golden, slightly crunchy crust.
Ingredients
Directions
Heat oven to 425℉ (220℃).
Grease an 8” round cake pan. Combine flour, sugar, baking powder and salt.
Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Add milk, eggs and raisins; stir just until dry ingredients are moistened.
With floured hands, pat half of dough into bottom of greased pan; press dough ¼ inch up sides.
Spread dough with jam.
Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges.
Brush top lightly with melted butter and sprinkle with sugar, if desired.
Bake at 425℉ (220℃). for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Serve warm.
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