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California Raisins Scones
- December 20, 2023
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California Raisins Scones
This recipe is the third recipe from “A California Raisin Symphony by Chef Alicia Wong”.
This recipe will provide you with scones that are slightly crunchy on the outside but moist on the insides.
Prep. Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Ingredients
California Raisins, pre-soaked and drained
75g
Plain Flour
360g
Baking Powder
1 tbsp
Sugar
50g
Salt
1/4 tsp
Unsalted Butter, cubed
85g
Large Whole Egg
1
Buttermilk
195g
Method
1. Blend the plain flour, baking powder, sugar, salt and cubed butter into a butter processor until it resembles coarse crumbs.
2. Add in the buttermilk and egg to form a dough.
3. Transfer mixture into a bowl. Use a spatula to mix in the California Raisins.
4. Flatten out the dough to 2cm in thickness. Wrap the dough with cling wrap and rest in the fridge for 15 mins.
5. Cut the dough with a round cutter, brush some buttermilk on the scone surface and sprinkle some demerara sugar before baking.
6. Bake at 180°C for 12 to 18 mins.