Behind the Recipes
Raisin Scones by Chef Kristine Mana–ay
INGREDIENTS:
4 1/4 cups all-purpose flour
4 tbsp. granulated sugar
2 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 sticks butter
1 cup golden raisins
2 1/4 cups heavy cream
1 large egg yolk
PREPARATION:
1. Preheat the oven to 375 degrees Fahrenheit. Line two baking sheet with parchment paper and set aside.
2. In a bowl whisk together flour, granulated sugar, baking powder, baking soda and salt.
3. Using pastry blender, cut in the butter until the mixture resembles coarse crumbs with few large clumps.
4. Add the golden raisins. Make a well in the center, pour 2 cups heavy cream into the flour mixture. Using your hands, draw the dry ingredients over the cream, gathering and combing the dough until it comes together.
5. Turn out the dough onto a lightly floured surface. Gently press and pat the dough into an 11 by 7 inch rectangle, about 1 inch thick. Using a sharp nice cut the rectangle into 16 triangles.
6. In a small bowl, lightly beat the egg yolk with the remaining 1/4 cup heavy cream; rush over the top the scones and sprinkle with sanding sugar.
7. Bake rotating sheets halfway through, until the top is golden brown 30 to 35 minutes.
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