Raisin and Nut Scones Recipe
Over time, a scone is said to have gotten its origin from the Scottish bread popularly called bannock; some say it originated from The Stone of Destiny – where Scottish kings were crowned, while others argue it is related to the Dutch word – Shcoonbrot, which is translated as “fine white bread.” Few claim the name was gotten from a German word – Sconbrot, translated as “beautiful bread.” However, wherever it must have originated from, we don’t care. What matters is that EVERYONE LOVES IT.
What is a scone?
Scones are quick bread or cake/biscuit-like pastries that are baked in a moderately hot oven which makes the dough set quickly and given a golden brown top. The first scones were made with oats, but nowadays, they are made with flour and other baking ingredients. Scones can be sweet or savory, and they are great with morning tea or coffee.
What is wonderful about this flavor?
This is a sophisticated flavor with a refreshing, delicious taste
|All-purpose flour||1 ½ cups||170g|
|Baking powder||2 teaspoons||2 teaspoons|
|Baking soda||½ teaspoon||½ teaspoon|
|Golden raisins||¾ cup||128g|
|Ground pecans||½ cup||57g|
|Cold buttermilk||¾ cup||170g|
|Salt||½ teaspoon||½ teaspoon|
|Chilled butter||½ cup (1 stick)||113g|
|Egg wash||For topping (1 teaspoon of milk and 1 large egg)|
|Spring sugar||For topping (to taste)|
- Preheat oven to 400/425 f (205/220 c ).
- Put flour, baking powder, baking soda, salt and sugar in a large bowl, stir quickly to blend the mixture.
- Cut in the butter with two knives, your fingers, or pastry blender until the mixture is similar to breadcrumbs.
- Add the raisins and nuts and mix. You can add other fruits (like prunes, dates, etc.) depending on your taste.
- Whisk the egg and buttermilk in a separate bowl and gradually add it to the mixture. Stir with a wooden spoon or a fork until the mixture becomes moistened.
- Slightly flour the kneading surface, and knead the dough for about 5 times.
- Pat the dough lightly. It will make them rise correctly. Cut the dough into wedges or whatever shape you desire, or you can cut with a 2 inch round pastry cutter into any shape.
- Lightly grease the baking sheet and place scones on it. Brush tops with egg wash and spring sugar on each of them.
- Bake the scones in the preheated oven for 15 to 20 minutes or until they turn golden brown. Cool briefly and serve warm.
Scones placed closer to each other on a baking sheet will be softer and fluffier than those spaced apart.
Cooking Tips for scones
- To achieve best results, use a pastry blender for mixing the ingredients. However, if you don’t have one nearby, you can use two knives or your fingers, they equally produce good results, and it’s even far better for newbies because it will prevent you from over mixing the dough.
- For crustiness and softer tops, wrap them while they are still hot or keep in the fridge uncovered.
Best served with
These scones are best to serve warm with butter or any topping that is appealing to you.
How to store in the freezer?
Put them in a freezer while uncovered, or you can wrap them while hot and keep.
How to thaw and reheat?
Remove from the freezer or unwrap and heat for few minutes in the oven.