I love to bake! Why not make a cookbook full of different recipes I have found, created and made my mouth water? I hope someone finds these enjoyable. Some might even be recipes I made up on my own and turned out amazing. My mouth is watering ju...
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- 4 Cups of Flour, plus more for rolling out
- 2 Tablespoons of Sugar, plus more for sprinkling on top
- 2 Tablespoons of Baking Powder
- 2 Teaspoons of Salt
- 1 Stick & a half of butter, diced
- 4 eggs, lightly beaten
- 1 Cup cold Heavy Cream
- 3/4 cup raisins
- 1 egg mixed with 1 tbsp of water, this is the egg wash
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1. Preheat the oven to 400 degrees F.
2. Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
3. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
4. Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
Side Note: The first four I made would fit on a dinner plate, they were really big. After that, I was able to make twenty little ones. I was making them for little kids who were learning about England. They are dry, but that's what Jam & Jelly is for. For my first time making scones, they were tasty!
