Apple Raisin Scones With Bourbon Whipped Cream Food

APPLE RAISIN SCONES WITH BOURBON WHIPPED CREAM

Steps:

• 1. In a large bowl stir together flour, brown sugar, baking powder, baking soda and salt.
• 2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• 3. In a medium bowl, toss diced apples with cinnamon.
• 4. Then add to the large bowl along with the raisins. Stir.
• 5. In a medium bowl combine sour cream, egg and bourbon.
• 6. Make a well in the center of the flour mixture and add this all at once.
• 7. Stir until combined.
• 8. Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing for about 10-12 strokes. Pat into about a 12 inch circle.
• 9. Using a 3-inch cookie cutter cut out about 8 circles.
• 10. Place the scones on a parchment-lined baking sheet.
• 11. With your fingers rub some egg wash on the top of each scone.
• 12. Sprinkle with the coarse sugar.
• 13. Bake at 375 for 15 minutes until edges begin to brown.
• 14. While cooling whip the cream and sugar with a hand mixer. When whipped, fold in the bourbon.
• 15. Serve prepared cream with the scones.

CLASSIC CREAM SCONES

Steps:

• Preheat oven to 425F.
• Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the cream, egg, and vanilla.
• Add the cream mixture to the flour mixture and stir until combines.
• Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
• Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
• Lightly brush the tops of the scones with the egg mixture, if desired.
• Bake for 13-15 minutes, or until lightly browned.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula, transfer the scones to the wire rack to cool.
• Serve warm or cool completely and store in an airtight container.
• Makes about 14 scones.
• Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
• My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
• Directions as above.

APPLE SCONES

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

APPLE RAISIN SCONES

Steps:

• Preheat oven to 400 deg F.
• Mix together dry ingredients.
• Cut in shortening as you would for a pie crust.
• Stir in apples and raisins.
• Add enough juice to make a stiff dough.
• On floured surface, roll dough about 1/2" thick.Apprx. 8 in circle.
• Cut into triangles and bake on cookie sheet for 20-25 minutes, or until light brown.
• Remove from oven and dust with 1 TBsp confectioners sugar.
• Let cool.
• Separte triangles.

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.