Jimmy Griffins Perfect Raspberry And Raisin Irish Scone Recipes

RAISIN SCONES

Steps:

• Preheat the oven to 400 degrees F.
• 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.
• 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.
• 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.

JIMMY GRIFFIN'S PERFECT RASPBERRY AND RAISIN IRISH SCONE

Steps:

• Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
• Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
• Whisk the two eggs (for the glaze) together in a small bowl and set aside.
• Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
• Whisk together the buttermilk, olive oil, sugar, and egg.
• Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
• Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
• Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
• Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
• Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
• Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
• Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
• Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
• Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
• Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.

IRISH SCONE

Steps:

• Sift together flour, sugar, salt, and baking power.
• Rub in the Crisco and add raisins.
• Beat together the milk and eggs and add to the dry.
• Bake at 350°F; the size pan used will determine how long:.
• 10 3/4 inch cast iron frying pan: 1 hour.
• 8 inch cake pan: 30-35 minutes.