Jimmy Griffins Perfect Raspberry And Raisin Irish Scone Food

IRISH FRUIT SCONES

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• In a large bowl measure flour, sugar, baking powder.
• Add butter and work with your fingertips until mixture resembles small peas.
• Mix in dry fruit.
• In small bowl mix buttermilk and eggs add to dry mixture.
• Using your hands, form dough into large ball and place on floured surface.
• Knead lightly only few times until comes together.
• Roll out into 1 1/2 inch thickness.
• Cut into 3 inch rounds place on a prepared baking sheet.
• Brush with milk to glaze.
• Bake scones for 20-25 minutes.

IRISH POTATO SCONES

Steps:

• Mash potatoes well, add real butter and salt.
• Add as much flour as potatoes will take without becoming too dry.
• Turn out onto a floured board, roll until ¼ inch in thickness.
• Cut into circles, approximately 2½" in diameter.
• Prick all over with a fork.
• Cook on a hot dry griddle or heavy pan dusted with a little flour.
• When they brown with small darker spots appearing, they are cooked.
• Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
• Wrap uneaten scones in greaseproof paper and refrigerate.
• Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
• *Flour amount varies according to the type of potato used.
• For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.

RAISIN SCONES

Steps:

• Sift together flour, baking powder, and salt in a large bowl.
• Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
• Using a fork, stir raisins and milk until just combined.
• Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
• Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
• Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
• Bake scones in middle of a 425°F oven until pale golden, about 15 minutes, and transfer to a rack to cool.

RAISIN SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
• Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

JIMMY GRIFFIN'S PERFECT RASPBERRY AND RAISIN IRISH SCONE

Steps:

• Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
• Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
• Whisk the two eggs (for the glaze) together in a small bowl and set aside.
• Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
• Whisk together the buttermilk, olive oil, sugar, and egg.
• Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
• Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
• Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
• Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
• Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
• Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
• Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
• Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
• Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
• Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.

IRISH ROLY SCONES WITH CREAM AND JAM!!!

Steps:

• Mix the flour and baking powder in a large bowl.
• Cut the butter into small chunks and using your fingers bread crumb.
• Beat the eggs and milk in a bowl.
• Make a well in the center of the flour mixture and add the milk, egg and raisins. mix well till soft but not runny.
• Roll out the mixture and and cut into long stripes.
• Roll the stripes into swirly circles.
• Cook on a greased tray or 25 to 35 mins or until golden brown.
• Serve hot or cold with whipped cream and raspberry jam!
• ENJOY! =D.

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.

IRISH SCONE

Steps:

• Sift together flour, sugar, salt, and baking power.
• Rub in the Crisco and add raisins.
• Beat together the milk and eggs and add to the dry.
• Bake at 350°F; the size pan used will determine how long:.
• 10 3/4 inch cast iron frying pan: 1 hour.
• 8 inch cake pan: 30-35 minutes.

RAISIN SCONES - ENGLISH SCONES

Steps:

• Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
• Whisk together the buttermilk and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
• Dump the dough onto a floured surface, sprinkle the raisins over the dough and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4"-1" thick. Use a 2.5" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
• Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerarra or granulated sugar.
• Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).
• The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.

IRISH SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.

VANILLA AND RAISINS SCONES!

Steps:

• Pre-heat the oven to 180 fan and line a tray with baking paper. Add the flour, salt and butter into a bowl and rub until it resembles breadcrumbs.
• Mix in the sugar and raisins. Pour in almost all the milk and all the almond extract until you have a dough.
• Turn the dough out onto a lightly floured work surface and cut into 12 using a cookie cutter.
• Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.
• Serve with a cup of tea!