Baking · Recipes
BySam
19 Comments
I am a huge fan of scones and this is the best easy raisin scone recipe which rises so tall and is soft and fluffy in the middle. This fool-proof recipe is sure to become your favourite too.
I wasjotting down arecipe from TV again.Thishas become a bit of ahabitof minerecently. I was watching aguest chef, I can’t remember his name, on James Martin’s ‘Sweet’. He is apastry chef and with very little effort threw these easy raisin scones together.I was sold.
The two things that struck me as interesting were the ease of the making (everything gets put into an electric mixerbowl andthen mixed) andthe use of ‘strong’ flour. Since our flour is limited to “cake” and “bread” in South Africa, I thought it must bethe latter. The scones are made with raisins which I love, and then the big selling feature onthe show was that they were good risers. Always important for a scone.
So off I went to make these this morning and they worked out exactly as I had seen.
The only change I made was to the baking powder. He threw in what he said was 30gms, which would amount to just over 6 teaspoons, and I felt that given the quantity of flour was far too much. So I used 4 teaspoons instead. You could go the whole hog and probably get little towers.
These are soft and smooth with a lovely crumb. Not too sweet, which is preferable in my opinion, as the jam takes care of that.
Scones freeze really well, so they can be stored for future eating if you don’t get through these in one sitting.
A few of my favourite scones recipes:
My best scone recipes
My perfect cheese scones
Easy butternut scones with cheese and chives
Easy pumpkin and Parmesan scones
Easy lemonade scones with cheese and herbs
My best baking recipes on Drizzleanddip
How to make perfect scones:
- Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
- Make scones by hand and work on a cool surface such as marble if possible.
- Allow the scones to rest in the fridge for 20 minuteswhile theoven is preheating.
- Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
- Flour your knife, cookie, or a pastry cutter before cutting and slicing into the scones. This makes the pastry drag less as you cut down which helps it rise in the oven.
- If you are going to egg wash the top to get a more golden colour don’t egg wash the sides of thescone.
- If you want really high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.
Easy raisin scones
Easy raisin scones that are light and fluffy
Print Recipe
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Ingredients
- 75 gms butter
- 2 large eggs
- 75 gms sugar
- 4 tsp baking powder
- 230 ml milk
- 500 gms 'strong flour' - I used white bread flour use cake, bread or All-purpose
- 1 cup of raisins
- 1 x additional egg for the egg wash
Instructions
Put all the ingredients except the flour and raisinsin the mixer with a paddle attachment and mix on low until all combined
Add the flour and raisins and mix briefly
Turn thedough out onto a floured surface, need slightly, and press out to a height of about4- 5cm (I used my fingers)
Press out scones with a round and sharp cookie cutter until allthe dough has been used (I used a 58mmor 2 1/4 inch cutter)
Beat an egg and brush over only the tops of the scones.
Put the scones in the fridge for about 30 minutes while you preheat the oven to 200C/400F.
Brush a second egg wash layer over the scones which gives them a really nice glazeand bake in the oven for 15 minutes until well-risen and golden brown.
Notes
Make sure you don't press out the dough too thinly to start, you want them to start out with a bit of height.
Ensure you only brush egg wash on the top of the scone. If you brush the sides it prevents the scone from rising as much.
Chill the scones if the fridge before baking and while the oven is preheating.
Servings: 12
Author: Sam Linsell
