If you remember on the 4th season of MasterChef Australia, there was one episode wherein Ben made scones from a recipe taught by her gran, and the people simply loved it!
Now, I don’t know what those taste like, obviously (maybe I should check later if the recipe had been uploaded to the official MasterChef website), but I have here a recipe here for raisin scones that also gets a fair amount of thumbs up.
(It makes me look like a really good baker. :thumbs up:)
So without further ado, here’s a delicious recipe for raisin scones:
Raisin Scones
Servings: 8
Ingredients
- 220 g all-purpose flour
- 1 teaspoon baking powder
- 50 g white sugar
- A pinch of salt (or approximately 1/8 tablespoon)
- 70 g unsalted butter
- 70 g dried raisins
- 120 ml milk
- 60 g sour cream
- Preheat the oven to 200 degrees Celcius.
- Sift flour, baking powder, sugar, and salt into a large bowl. Rub the butter into the dry ingredients, and then put the bowl into the freezer to solidify the butter.
- Combine 120 ml milk and sour cream in a cup.
- Pour the milk mixture into the dry ingredients and stir gently until combined. Stir in the raisins.
- With floured hands, pull the dough apart into eight pieces. Place scones onto a greased baking sheet, spaced apart, and flatten lightly.
- Whisk together the egg and 1 tablespoon of milk. Sprinkle with some coarse sugar (you can also do an egg wash). Allow to rest for about 10 minutes.
- Bake for 10 to 15 minutes or until the tops are golden brown. Transfer to a rack and cool slightly.
- Serve with jam or clotted cream.
Remember that one of the tricks on making great scones is to avoid over-mixing the dough! Otherwise, the scones will be crumbly. You’ll also find that the dough is very wet so you might have to keep flouring your hands.
The first recipes I’ve tried are actually hard and dense — haha — but these are light and fluffy, have a slight crunch to the top, and oh so good!
The thing I appreciate most about this recipe is the great dough. You have the basics of a good scone, so it follows that it’s really simple to adjust.
Other delicious combinations that come to mind aside aside from my lone beloved raisins here: white chocolate chip/raspberry, lemon/blueberry, or orange/chocolate chip. I know some who swear on using dried cranberries and a lot of orange zests. I think I should try that too!
Any other great combos to try when making scones?
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