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    Home » Recipes » Raisin Scones – Daring Baker’s Challenge, January 2012

    Raisin Scones – Daring Baker’s Challenge, January 2012

    Feb 6, 2012 · Modified: Jan 26, 2020 by Priya_Srinivasan ·

    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
    ½ cup All
    Purpose flour
    ½ Cup Whole
    Wheat Flour
    ¼ Cup Raisins
    1 tablespoon 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.

      

    « Moong Dal Pudding- Day 6, Blogging Marathon
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    Reader Interactions

    Comments

    1. Aarthi

      February 06, 2012 at 4:13 pm

      Awesome Recipe

      Aarthi
      http://www.yummytummyaarthi.com/

      Reply
    2. Archana

      February 06, 2012 at 4:23 pm

      love the looks of these scones

      Reply
    3. Reshmi Mahesh

      February 06, 2012 at 6:55 pm

      Scones look yummy..

      Reply
    4. Audax

      February 07, 2012 at 12:21 am

      They look so cute the colour of the tops is perfect a great job on this challenge. Cheers from Audax in Sydney Australia.

      Reply
    5. Audax

      February 07, 2012 at 12:24 am

      I'm sorry if this is a double post..I'm not sure it posted the last one.

      Lovely colour you got on the tops of your wedge scones, so glad to hear you got such good results. Well done. Cheers from Audax in Sydney Australia.

      Reply
    6. divya

      February 07, 2012 at 12:56 am

      Very inviting and delicious!!

      Reply
    7. Shabitha Karthikeyan

      February 07, 2012 at 4:30 am

      Lovely scones !! Looks so inviting !!

      Reply
    8. Jaleela Kamal

      February 07, 2012 at 7:09 am

      மிக அருமை பிரியா

      Reply

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