Scones

Raisins Scones

Ingredients:


Flour 100%
Sugar 10%
Salt 1%
Butter 20%
Milk 28%
Yeast 1.2% (or 3-4% baking powder)
Egg 20%

Method:

Preheat oven to 200°C. Place rack in middle of oven. Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or rubbing it with your fingers if you do not have a pastry blender. The mixture should look like coarse crumbs. Let it rest in the fridge for about 20 mins.

Gently stir in the mixed fruit, and add the milk and stir until just combined. Do not over mix.

Gently knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick.

Transfer to the prepared baking sheet and then brush the scone with milk.

Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds. Alternatively you can cut into rounds using a round cookie cutter of about 2 1/2 inches in diameter.

Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean.

If yeast is used instead of baking powder, mix yeast with water for 5 mins, then mix with the milk and egg and add to the dry ingridients. 1st proof for an hour, shape & 2nd proof for 40 mins.


Recipe Source: Adapted from http://blog.xuite.net/jane7443/bake/24047278?ref=rel