Sugar Hill Inns Raisin Scones Food

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 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.

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:

• Preheat oven to 400 degrees.
• 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.
• ~~~FREEZING INSTRUCTIONS~~~~.
• To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
• To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.

TRADITIONAL RAISIN SCONES

Steps:

• Preheat the oven to 350 degrees. Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, one at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 30 minutes. Serve the scones warm, with softened butter and preserves.

RAISIN SCONES

Steps:

• In a large bowl stir together flour, baking powder, salt and sugar.
• With a fork or finger tips cut in chilled butter and shortening, until mixture resembles cornmeal with a few larger clumps.
• Stir in drained raisins.
• Combine eggs with evaporated milk.
• Add all but about 4 tablespoons of liquid to the flour mixture.
• With a fork or hands lightly moisten the dry ingredients with the wet. Stop once mixture is combined and there are no traces of flour. Dough SHOULD NOT be smooth.
• Cover and set aside for 5 minutes.
• Meanwhile preheat oven to 425 degrees Fahrenheit.
• Line a baking sheet with parchment paper or lightly greased aluminum foil.
• Divide dough in half; flatten into 2 rounds about 1/2 inch thick on baking sheet. Score into wedges but do not separate. (Alternately shape into about 12 to 14 individual mounds and arrange on baking sheet. Leave a couple inches in between each scone.).
• Brush scones with reserved milk/egg mixture and sprinkle generously with fine sugar.
• Bake at 425 degrees Fahrenheit for 10 minutes.
• Lower temperature to 350 degrees Fahrenheit.
• Bake for another 12 to 15 minutes, until very lightly golden brown on bottom and edges.
• Enjoy piping hot with butter or at room temperature.
• Best if eaten with 1 or 2 days.

RAISIN SCONES

Steps:

• Combine dry ingredients.
• Cut in butter to coarse crumbs.
• Stir in raisins and buttermilk.
• Stir just until moistened.
• Place on floured surface,knead a few times (6-8).
• Pat into an 8in circle,cut into 12 wedges.
• Place on greased cookie sheet.
• Beat egg white until foamy, brush scones.
• Sprinkle with sugar.
• Bake at 400* for 15 minutes or until golden brown.

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.