Raisin Scones – Daring Baker’s Challenge, January 2012

Its been a long time since i attempted Daring Baker’s Challenge. This New year onwards i m planning to try it every month. This Month in DB we were Challenged by Audax from Audax Artifex to Bake Basic Scones She gave us a whole lot of information on Scones, and a number of choices to bake from. I chose to bake a Raisin Scones with a Combination of Wheat and All Purpose Flour. They Came out so Beautifully, We enjoyed them warm with a blob of Cherry Jam.

Ingredients
1/2 cup All
Purpose flour
½ Cup Whole
Wheat Flour
¼ Cup Raisins
1 tbsp Sugar
2 teaspoons baking
powder
¼ teaspoon salt
2 tablespoons frozen
grated butter
Approximately
½ cup cold milk
Optional 1
tablespoon milk, for glazing the tops of the scones

Method
  • Preheat oven to very hot 240°C
  • Triple sift the dry ingredients into a large bowl.
  • Rub the frozen grated butter  into the dry ingredients until it resembles
    very coarse bread crumbs
  • Add Raisins and Sugar and Combine well.
  • Add nearly all of the milk at once into the flour mixture
    and mix until it just forms a sticky dough The wetter the dough the lighter the
    scones (biscuits) will be!
  • Turn the dough out onto a lightly floured surface, lightly
    flour the top of the dough and knead very gently about 4 or 5 times (do not
    press too firmly) the dough until it is smooth
  • Pat or roll out the dough to form squares or wedges as you
    desire. I rolled it out as a ½ inch thick Circle and cut out 8 wedges using a
    biscuit cutter.
  • Place the rounds just touching on a baking dish if you
    wish to have soft-sided scones or place the rounds spaced widely apart on the
    baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if
    you want a golden 
    color 
  • Bake in the preheated very hot oven for about 10 minutes
    until the scones are well risen and are lightly 
    colored on the tops. The
    scones are ready when the sides are set.
  • Immediately
    place onto cooling rack to stop the cooking process, serve while still warm
    with Some Jam Preserve.