Sugar Hill Inns Raisin Scones Food

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.

RAISIN SCONES

Steps:

• Put the first six ingredients in a large bow.
• Mix with 1 cup milk.
• (Try not to handle too much. You may need a tiny bit more milk but you don't want sticky dough.) Pat on a floured board and shape into a circle.
• Then cut in diamond shapes.
• Bake at 375 for 15 minutes or golden brown.

SUGAR HILL INN'S SOUR CREAM MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Butter standard muffin tins.
• In a small bowl, stir and toss the flour, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, beat the butter until smooth then slowly add the maple syrup, beating constantly.
• Beat in the sour cream and egg.
• Fold in the raisins.
• Add the dry ingredients to the wet ingredients, and stir until just blended.
• Spoon mixture into the prepared muffin tins, filling each cup about two-thirds full.
• Bake until a toothpick inserted in the center comes out clean, about 15 - 18 minutes.
• Cool in the tin for 5 minutes, then remove.

SUGAR HILL INN'S RAISIN SCONES

Steps:

• Preheat oven to 425.
• Add dry ingredients into a food processor and pulse.
• Add butter, and pulse 15 times.
• Add raisins or cranberries.
• Transfer mixture to a mixing bowl.
• Add cream.
• Mix with spatula.
• Turnout onto parchment paper.
• Lightly knead.
• To shape, press into a 9" round non-stick pan.
• Remove dough from the mold and cut into 10 wedges.
• Bake 12 - 15 minutes.