Scones are served mostly warm, just as they are, or spread with butter. Other variations are jam and fresh whipped cream on top. Oh, what a wonderful life this is!!! According to my friend A. there are many different ways to prepare the mixture for the scones, but all of them are easy enough to make at home!
After having Scones with a nice cup of tea, J. and I planned last-minute sightseeing. Yes, we went to Waiwera --one of many breathtaking views in New Zealand. Some things are so beautiful that become completely impossible to ignore!
Scones with Seedless Raisins Recipe
makes 12-153 C. self-rising flour
1/2 tsp. baking powder
1/4 tsp. salt
7 Tbsp. unsalted butter, diced
1/3 C. + 1 Tbsp sugar
2/3 C. seedless raisins
1 C. whole milk or a lactose-free option
1 large egg
Preparation:
Preheat oven at 220 oC/425 oF. Grease a baking sheet. Set aside. In a bowl sift flour, baking powder, and salt. Rub in the butter until the mixture resembles bread crumbs, loosely gathering the mixture together in your hands without squeezing. Add the sugar and raisins.
In a separate bowl, mix the milk and the egg together, then slowly pour 2/3 into the flour, stirring constantly with a fork until the dough comes together. The dough should be firm but moist. So add a little more milk if it is too dry.
Turn the dough onto a floured surface and knead for about 2 minutes or just long enough to be able to shape it into a smooth, loose ball. Then roll out the dough until it's about 2 cm/3/4 inches thick. Cut out the scones using a 6 cm/2 inch cookie cutter. Bake for 10-15 minutes until risen and golden brown. Serve immediately, preferably while they are still warm.
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