You saved Simple Scones to your. To freeze unbaked scones place on a baking sheet. I made these tonight for my family and they loved them!!! Adjust oven rack to middle position; heat oven to 375 degrees. All rights reserved. ... walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon⦠These easy and delicious scones are lightly spiced with cinnamon, flaky, filled with plump raisins, and drizzled with a simple glaze. Husband said they were great. Cut in butter until mixture resembles coarse crumbs. This is the best scone recipe I've tried and it's a definite make-again and again! This will allow you to ⦠Instructions. These are excellent! Add raisins and make sure they ⦠In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Sift flour and salt into large bowl, with cinnamon. I increased the sugar from 65g to 75g however and I do not use frozen butter and then grate it. Thank you! These raisin scones are best enjoyed still warm from the oven and smothered in butter and jam. Fold ⦠Easy but so delicious! Stir in raisins and buttermilk just until moistened. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn't go for. But sticky is an understatement! 2 3/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 680mL 1/4 cup sugar 60mL 3/4 tsp. If the dough seems too sticky, just add a bit more flour to bring the dough back together. 3. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. These could get to be addictive!! Add the water to the raisins and heat in the microwave for about 20 - 30 seconds to re-plump ⦠MUCH easier, (probably took a total of 1 minute) and texture is the same. The best way to do this is with a simple (because who wants to add anything time consuming to their already busy day of cooking?) 1 tablespoon baking powder While on vacation, I try to bring foods that, like these scones, make the perfect breakfast or snack and are great on the go. Bake for 12-15 minutes or until golden. I made a frosting for the left overs. )and unsweetened finely shredded coconut & chocolate chips in the other half. If you try it, please let me know how it turns out! Don't be afraid to experiment! Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. YIELD: 16 scones / BAKE TIME: 20 minutes / Print Recipe. Great recipe! I prefer my scones more like biscuits, less cakey. This recipe is great as a base - add whatever you want for the flavour of the day! I used this recipe as a base for my espresso cafe and they are one of our most popular sellers. ( Log Out / I just put vanilla extract in the glaze and used cinnamon sugar on top of the scones⦠If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I melt the butter and they come out perfect every time. I also make a Maple-Pecan, Bacon-Cheddar, Jalepeno-Cheddar and Sausage-Chive version. 1/2 teaspoon salt In a small bowl, whisk together the half and half, egg, and vanilla. Have you ever ordered a scone that looked amazing in the store display case, only to get a bland, dense and dry scone? STEP 2 Rub butter in, until it resembles fine breadcrumbs. Sprinkle 1 tbsp sugar over the scones (approximately 1/4 tsp per scone). Allrecipes is part of the Meredith Food Group. Cinnamon Raisin Scones taste sensational with my recipe for Cinnamon Cream Cheese Butter or your favorite jam. Dumped in the wet ingredients and pulsed just until combined. These are excellent! My oven (non-convection, exposed elements at 25' above sea level) I bake these 5 degrees F down (395f) and at exactly 15 minutes on every batch. I increased the sugar from 65g to 75g however and I do not use frozen butter and then grate it. OMG my first tray out of the oven cooled just enough to gobble one down. Cinnamon raisin scones Gather all ingredients and preheat oven to 425°. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly. I also lightly top them with raw sugar before baking. Definitely making these again. Directions In a large bowl, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. I used salted cold butter from the fridge and just cut it into the dough. Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I melt the butter and they come out perfect every time. I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor. Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. ( Log Out / The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. 1/2 cup sugar What a wonderful scone recipe. Very moist and delicious. this link is to an external site that may or may not meet accessibility guidelines. I will never consider another recipe for scones, this one is the absolute best. Bake for 12 to 15 minutes, or until golden brown. For the raisin version, I suggest adding a generous amount of cinnamon. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times with floured hands. Stir together flour, 1/2 cup granulated sugar, baking powder and salt in large bowl. These easy and delicious scones are lightly spiced with cinnamon, flaky, filled with plump raisins, and drizzled with a simple glaze. Spread onto a foil-lined baking sheet. I would encourage anyone wanting to make scones, either at home or in their restaurant/cafe to not forget that scones aren't always just a sweet treat with fruits, nuts and berries, you can make them into a great small meal by adding meats and herbs. The Cherry-Almond variant, I add a few sliced almonds to the mix and on the top for a bit of "bling" and I drop the 155g of sour cream to 105g, otherwise the almond extract makes the dough a bit too soft. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Dumped in the wet ingredients and pulsed just until combined. Change ), You are commenting using your Facebook account. MUCH easier, (probably took a total of 1 minute) and texture is the same. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. I believe this is a mistake. Excellent basic scone recipe. It may work fine for home users but when I have 8 other batches of scones to produce as well as 15 dozen batches of bagel dough that's proofing that need to be pulled and shaped at a specific time, grating the frozen butter seemed to be an unnecessary step. You will most likely have the ingredients on hand and you will have them ready to go before the oven is preheated. 2 cups all-purpose flour Pre-heat oven to 230c. The cherry/almond combination is wonderful. But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt ⦠I find it best to measure all ingredients ahead of time. I used salted butter and they were fine. My oven (non-convection, exposed elements at 25' above sea level) I bake these 5 degrees F down (395f) and at exactly 15 minutes on every batch. Some other suggested "additions" are: craisins and white chips, lemon zest and orange flavored craisins, hazelnuts and toffee chunks, walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon, pecans and Kraftmaid caramels cut into fourths... use your imagination and create scones to die for! 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