Raisin Scones 葡萄干司康

I was having breakfast with some friends last week and ordered a scone with butter and jam. The scone was hard, dry and burned in the middle. What a disappointment! So, I have decided to make some nice raisin scones today.

Scones are thought to have originated in Scotland in the 1500s. They are one of the favourite traditional teatime treats for afternoon tea and are also good to serve for breakfast.

Scones are often lightly sweetened but may also be savoury. They frequently include raisins, currants, cheese, onion, bacon etc. Scones are usually made of wheat flour (white or wholewheat), sugar, baking powder (as a leavening agents), butter, milk and sometimes eggs are added too. Scones can made into any shape, such as free form, round, square, diamonds or triangles. 

Recipe adapted from Sun Maid

Ingredients:

• 300 g Plain four or all purpose flour
• 80 g Granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 113 g Unsalted COLD butter (cubed)
• 150 ml Milk (I only used 75ml)
• 1 Egg (beaten)
• 1 tsp Vanilla extract
• 1 Cup raisin 

You also need a beaten egg yolk for egg wash and a baking sheet lined with parchment paper.

Method:

• Preheat oven to 200C or 400F.

• In a large mixing bowl, sift or mix flour, sugar, baking powder and salt until well incorporated.

• Add in the cubed butter in the flour mixture and rub in butter with your fingertips in quick motion. Only mix the dough until it comes together to resembles coarse breadcrumbs. This dough should not be overworked. 

Use fingertips to rub in the rubber (both hands)

Note: It is important that the butter be cold so it will gives the scone a wonderful delicate and flaky texture. You may use a food processor so you don't have to worry about the warmth of your hands will melt the butter.

• Add in the beaten egg and vanilla extract.Then gradually add in the milk and stir until just combined. The texture of of the dough should be moist, sticky and lumpy.

Note: I only used 75 ml milk. If the dough is too dry, add more milk and if it is too sticky, add more flour.

• Add in the raisins.

• Place the dough on a lightly flour surface.

• Use a rolling pin to roll out the dough to 1.5 cm thickness. Cut out the scones with a 3cm (or any size) round cookie cutter.

Gather the scraps, re-roll and cut out more scones.

• Place on prepared baking sheet and brush the tops with beaten egg yolk.

• Bake for 15 - 20 minutes or until the tops are golden brown.

• Remove from oven and place on a wire rack.

• Serve warm with butter.

HAPPY BAKING AND COOKING!