Thursday, April 16, 2015

Raisin Scones or Biscuits in America

A few weeks back I bought a scone from Mitchell's and was astounded at how good it tasted. Their baking is always good but everyone has a stupendous day once in a while. I haven't seen them again since so it might have been just lucky that I got the spectacular batch. That seeded biscuits in my mind so last night, armed with half a cup of butter I forgot to make into cookies, I made a batch.

Preheat oven to 325F

Raisin Scone or Biscuit in the US

1/2 cup soft butter forgotten about all day
2 cups flour
1/2 tsp salt
4 tsp baking powder - yes 4
1/2 cup raisins or two handfuls or that looks like enough
1/2 cup milk at least

Combine flour, salt and baking powder. Use pastry cutter or two knives to cut the butter into the dry ingredients until about 1/8-1/4 inch grained mixture is obtained. Add the raisins. Make a well in the centre and add most of the milk. With a fork or your fingers, work the flour into the milk. Add more milk until it forms slightly sticky balls. Gather the dough into a ball and place on floured surface. Flour the top and roll down to 1 inch thick. Cut out 2 inch rounds or squares if you don't have cookie cutters. Reform and re-roll the dough until it's all used up. Makes about 6 to 8 scones. I didn't do this but they would have been considerably better if I had brushed the top with butter before putting in the oven. So do that and bake them on parchment for 25-30 minutes on a ceramic cookie sheet or 15-20 minutes on a metal one. 

Scones are a bit dry so they need butter and something like honey would be nice too. Sugar contains quite a bit of water so it might make them less dry to use just a little sugar, even though they should be savoury. I might try that next time.

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