Raisin Scones

Lately, I bake bread almost every day.

Well, there are many reasons, but most of them are I want to eat or I want to try the recipes ^^. I bake for many years, but there are still a lot of recipes that I never made them before.

Anyway, today I want to eat something else, haha.

But the thing that I baked is close to bread, as scone always be the base for cream, butter, or jam.

 

Raisin scone that's not too rich (but not dry), so you can eat it with a lot of creams without feeling guilty.

Scone is not hard to make, but you have to keep the ingredient cool and be careful not to work it too much. I always use the folding method rather than kneading as it is easier to control the dough.

This time you can see that I didn't add the raisins at the start, but folded them into the dough. With this method, most of the raisins will be inside, it's the best way to prevent the raisins from burning.  

You can bake it after making it but refrigerating the dough will give you higher and lighter scones.

Recipe: Raisin scones

สูตรภาษาไทย: สโกนลูกเกด

日本語のレシピ：レーズンスコーン

Youtube: สโกนลูกเกด/ Raisin scones/ レーズンスコーン

Raisin Scones

7 pieces (6 cm.)

250 g ............... All-purpose flour

12 g ................. Baking powder

1/8 tsp ............ Sugar

85 g ................  Cold unsalted butter (Cut into 1.5 cm cubes)

50 g ................ Milk

60 g ................ Whole egg

50 g ................ Raisins

........................ Egg for brushing the scones

Sift the flour, baking powder, and salt into a bowl.

Pour the sugar into the bowl and whisk to combine.

Put the butter into the bowl. Use a scraper or the fingertips to mix the butter into the flour mixture.

Mix until the mixture looks like moist breadcrumbs. 

Mix the milk and egg together.

Pour into the bowl and mix to combine.

Remove the dough from the bowl.

Press the dough lightly and fold the dough 3-4 times.

Press the raisins over the dough.

Cut the dough into 4 pieces.

Stack the cut dough together.

Lightly press it and cut it into 2 pieces.

Stack the cut dough together.

Lightly press it.

Cut it into 2 pieces.

Stack the cut dough together.

Lightly press it.

Cover and refrigerate the dough for at least 1 hour.

Before baking:

Preheat an oven to 190℃ 

Line a baking sheet with baking paper.

Sprinkle the work surface with flour.

Dip a 6 cm. round cutter into a bowl of flour.

Cut the dough with the cutter. Gather a scrap of the dough and recut it. You will get about 7 pieces.

Place the cut dough on the prepared baking sheet and brush the top with the egg.

Bake in the  190℃ preheated oven for 13-15 minutes.

Let the scones cool on a wire rack.

Raisin Scones