raisin scones: so very easy

by Sam on June 27, 2010

raisin scones

So there I was jotting down a recipe from TV again. This has become a bit of a habit of mine recently with PVR making it all possible. I was watching a guest chef, I can’t remember his name, on James Martin’s ‘Sweet’.  He is a pastry chef and with very little effort threw these 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 mixer bowl and then mixed) and the  use of a ‘strong’ flour.  Since our flour is limited to “cake” and “bread” in South Africa, I thought it must be the latter. The scones are made with raisins which I love, and then the big selling feature on the 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 like 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 3 teaspoons instead. You could go the whole hog and probably get little towers.

What you need:

  • 75gms butter
  • 2 large eggs
  • 75gms sugar
  • 4 teaspoons baking powder (or 30gms as per the recipe)
  • 230ml milk
  • 500gms ‘strong flour’ – I used white bread flour
  • 1 cup of raisins

How to make:

  • Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all combined
  • Add the flour and raisins and mix briefly
  • Turn the dough out onto a floured surface, need slightly and press out to a height of about 4- 5cm (I used my fingers)
  • Press out scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter)
  • Beat an egg and brush over the tops of the scones
  • Put the scones in the fridge for about 30 minutes and while you preheat the oven to 200 c
  • Brush a second egg wash layer over the scones which gives it a really nice glaze and bake in the oven for 15 minutes until well risen and golden brown

These are soft and smooth with a lovely crumb. Not too sweet, which is preferrable in my opinion, as the jam takes care of that.

Scones freeze really well, so they can be stored  for future eating if you dont get through these in one sitting.

nice rising cracks in the raisin scones

{ 7 comments… read them below or add one }

Lori June 28, 2010 at 10:43 am

Apparently the difference between strong and normal flour is the level of gluten in it.
Also, apparently (I say apparently because I dont know for sure) the difference in gluten in SA flour’s (bread and cake) is negligable so you might as well use cake flour.
These look yummy btw – served hot out the oven with butter :)

drizzleanddip June 28, 2010 at 4:32 pm

Iteresting! I found the texture of these scones to be quite fluffy and light despite the bread flour. Will be good to know what ‘strong’ flour actually is. Will do the research. They were so delicious steaming hot with butter.

Malin June 28, 2010 at 8:28 pm

I love scones, but still haven’t found a recipe to rely on. I have to try this one, as these scones look perfect!

Jane-Anne June 29, 2010 at 8:35 pm

These look delicious (I never eat scones or cakes, but your lovely photographs made my mouth water, and reminded me of my gran’s raisin scones!). I agree that 6 teaspoons is way to much b.p. – that amount would make the scones taste very odd.

drizzleanddip June 30, 2010 at 7:19 am

Thanks JA, I can get a bit annoyed on Tv when they casually toss in an ingredient out of the container and say what its weight is without measuring it, dont they know someone like me is writing it down. I like Bill Granger he is very accurate about his quantites on Tv..

Isra July 3, 2010 at 5:44 pm

I just made these now, and i followed the recipe to the last letter, but they did not rise, why is that??

drizzleanddip July 3, 2010 at 8:20 pm

Hi Isra. Sorry to hear they didnt rise. The only thing I can think of is over handling of the dough. Scones have to made with as little ‘work’ as is possible. Or alternatively temperature too low. Oven needs to be hot for scones. If you rolled out too flat perhaps? I cut from quite thick dough

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