Raisin scones

Recipe from: 7/29/1999 12:00:00 AM
Ingredients 9
Servings 10
Time

Ingredients

  • 125
    ml
    raisins
  • 65
    ml
    sweet or medium-sweet sherry
  • 625
    ml
    cake flour
  • 2
    ml
    salt
  • 27
    ml
    baking powder
  • 65
    ml
    butter
  • 30
    ml
    sugar
  • 1
    extra-large egg
  • 125
    ml
    sour cream
 

Method

20-25 min
 
Soak the raisins in advance in the sherry for a few hours. Preheat the oven to 220 ºC and spray a baking tray with nonstick spray or butter lightly. Dust with cake flour and shake out any excess cake flour. Sift the dry ingredients together twice and rub in the butter until the mixture resembles coarse breadcrumbs. Add the sugar and mix. Beat the egg and sour cream together with a fork and add to the raisin mixture, along with the dry ingredients. Cut in with a knife until the mixture begins to stick together and is just-blended. Lightly gather the dough into a ball and on a floured surface press or roll into a slightly flatter rectangle. Lift carefully and place on the prepared baking tray. Cut into squares with a sharp knife and brush the tops with a little milk or milk and egg mixture. Bake for about 20-25 minutes until nicely risen and pale brown on top. Cool slightly and serve lukewarm with butter and cheese. Makes 10 scones.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.