Monday, October 29, 2007

In Scone Heaven

This recipe collector finally pulled out a scone recipe to try. I must say I didn't realize it was that easy. The only times, I've ever loved eating scones were when they were freshly baked in places like Sydney and at the Lodge on Lanai in Hawaii. I still fondly remember the rather civilized afternoon teas that I had at the Lodge.
After this trial, I can serve freshly baked scones for tea. I've even found clotted cream to go with the scones.
This was my experiment plated. Oh! I soaked my raisins in Myers’s Original Dark Rum for added flavor. The scones were so good we were eating them off the baking sheet even though we all just had dinner about an hour ago.
Recipe4 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced
1/2 cup golden raisins
1/2 cup raisins
1 cup whipping cream
3 large eggs
1 tablespoon vanilla extract
2 teaspoons water
MethodPreheat oven to 180°C. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in raisins. Whisk cream, 2 eggs, vanilla and lemon peel in medium bowl to blend. Add egg mixture to flour mixture; stir just until combined. Gather dough into ball and knead lightly. Roll out dough on floured surface to 3/4-inch thickness. Using 2-inch round cookie cutter, cut out scones.
Gather scraps; re-roll and cut out additional scones. Place scones on prepared baking sheets, spacing apart.
Whisk remaining egg and 2 teaspoons water in small bowl to blend. Brush egg mixture over tops of scones. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

2 comments:

elyani said...

Shirls, your scone looks so tempting. I will try to make half of the recipe over the weekend. Thanks for sharing.

Shirls said...

Thanks Elyani,

Hope you did try the recipe.