Friday, February 19, 2010
Raisin Ginger Scones
Borrowed from Laura @ The Cooking Photographer
These scones are not too sweet, are super simple to make, are a quick go to breakfast and are versatile!
4 cups unbleached flour
¼ cup plus two tablespoons granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
1 cup cold unsalted butter, cut into 16 pieces
1 cup heavy cream
½ cup raisins
2 tsp vanilla
fresh grated ginger, to your liking
1 large egg beaten with 2 tablespoons heavy cream
1. Place oven racks in the top lower and upper third of the oven and preheat to 425 degrees. Line two baking sheets with parchment paper.
2. In a food processor pulse together the flour, sugar, baking powder, and salt.
Then add the butter 1/3 amount at a time and pulse just until combined each time. You want pea sized butter chunks.
3. In a stand mixer or a large bowl. Beat together the eggs and
heavy cream. Add the flour mixture and beat until just combined. Then mix in the raisins. Dump out the dough onto a clean surface and knead for a few turns adding a little flour if needed until dough is only slightly sticky.
4. Flour a clean surface and roll or pat down the dough until it’s about
1 inch thick. Cut out shapes with fluted a 3 inch biscuit cutter (or any shape you prefer) and place two inches apart on the parchment. Brush tops with egg wash.
5. Bake for about 15 minutes or until golden brown rotating
cookie sheets halfway through baking time.