Scone Recipe

Raisin And Nut Scones Recipe

By Shelley Pogue

Raisin and Nut Scone Recipe

3 1/2 Cups all purpose flour

2 1/4 Teaspoon of baking powder

1/4 Cup sugar

1 Cup cold butter

1/2 Cup raisins

1/4 Cup of Ground Pecans

2/3 Cup milk

1 large egg

2 Teaspoons of sugar

Egg Wash:

1 Tablespoon of milk

1 Large Egg

Helpful Tips: Here is the mixing method that I would recommend for these scones. For the best results you should use a pastry blender. If you do not own one you can use two knives, or your fingers and these will work equally good. Sometimes even better if you are a novice baker, as you will have a much harder time of overworking the dough mixture.

First you will preheat oven to 400F. You will then mix the flour, baking powder, and sugar in a large bowl, give it a quick whisk to blend. Next cut in butter with a pastry blender, or two knives, or your fingers until mixture is crumb like. Stir in the nuts, and raisins at this time and mix.

If you are adding any other fruit etc, this is the time you would add them, such as dates, prunes etc. Whisk together the egg, and milk, and start to gradually add it to the flour mixture. Stir with a fork, or wooden spoon just until the dry goods are moistened, you do not want a smooth dough. On a lightly floured surface, knead the dough 3 or 4 times.

Do not roll the dough to an inch thickness, you will pat the dough lightly, because if you do not it will keep them from rising correctly. Then cut the scone dough into wedges, or shapes of some sort, or cut with a 2 inch round cookie cutter. The scones can be cut into any design you like such as square shapes, triangles, rectangular etc.

Scones placed close together on a baking sheet will be softer, than those spaced farther apart. To promote crustiness, cool them uncovered, or wrap them while hot for softer tops.

Then place the scones on a lightly greased baking sheet or one prepared with a nonstick spray. You will then brush with a tablespoon of egg wash, and sprinkle with sugar on top of each scone.

Bake in preheated oven for 15 minutes or until lightly golden. Cool briefly on a wire rack. The scones are best served warm with butter, preserves, or any topping you would like.

I think a french toast is a good friend of this scone.

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