Sugar Hill Inns Raisin Scones Recipes

RAISIN SCONES

Steps:

• Combine dry ingredients.
• Cut in butter to coarse crumbs.
• Stir in raisins and buttermilk.
• Stir just until moistened.
• Place on floured surface,knead a few times (6-8).
• Pat into an 8in circle,cut into 12 wedges.
• Place on greased cookie sheet.
• Beat egg white until foamy, brush scones.
• Sprinkle with sugar.
• Bake at 400* for 15 minutes or until golden brown.

SUGAR HILL INN'S RAISIN SCONES

Steps:

• Preheat oven to 425.
• Add dry ingredients into a food processor and pulse.
• Add butter, and pulse 15 times.
• Add raisins or cranberries.
• Transfer mixture to a mixing bowl.
• Add cream.
• Mix with spatula.
• Turnout onto parchment paper.
• Lightly knead.
• To shape, press into a 9" round non-stick pan.
• Remove dough from the mold and cut into 10 wedges.
• Bake 12 - 15 minutes.

RAISIN SCONES

Steps:

• Preheat oven to 400 degrees.
• 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.
• ~~~FREEZING INSTRUCTIONS~~~~.
• To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
• To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.

WALNUT RAISIN SCONES

Steps:

• In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
• With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
• Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
• Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
• Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

RAISIN SCONES

Steps:

• Preheat oven to 425 degrees.
• Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.
• Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).
• Add the raisins, beaten egg, and enough buttermilk to make a soft dough.
• Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.
• Roll out to a ½ inch thickness.
• Cut the dough into 8 thick wedges with a sharp knife.
• Place the scones on 2 greased baking sheets, leaving a ½ inch space around each one.
• To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick).
• Bake for 12 - 15 minutes, or until golden brown.

BEST BUTTERMILK RAISIN SCONES

Steps:

• Preheat oven to 400°F.
• In large bowl mix together flour, baking soda, baking powder, sugar and salt.
• Cut in margarine with pastry cutter till crumbly.
• Add buttermilk and raisins and mix. Batter should be stiff but not dry.
• Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar.
• Bake 15 minutes till golden brown.
• Serve with strawberry jam and devonshire cream.
• Recipe may be doubled.

ATWOOD INN BREAKFAST SCONES

Steps:

• The night before mix dry ingredients together in a medium size bowl.
• The next morning add buttermilk, Crisco, egg, flavoring, and nuts and/or fruit.
• Stir together gently kneading to complete mixing ingredients.
• Shape into a large ball and flatten, into a circle, on a cookie sheet or baking stone.
• Score into 8 pieces with serrated knife.
• Bake at 400 degrees for 18 to 22 minutes, until lightly browned and toothpick comes out clear.
• Serve warm with butter, honey, jam, or flavored cream cheese.
• Enjoy.

SIMPLE GOLDEN RAISIN SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
• 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
• 4. Cut in butter until no large chunks of it remain.
• 5. Mix in sugar.
• 6. Add raisins and mix until they are fully coated with the flour mixture.
• 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
• 8. Place dough onto floured surface and knead a few times.
• 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
• 10. Using a knife, score the tops of the circles to make 4 wedges.
• 11. Sprinkle brown sugar and cinnamon topping onto dough.
• 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.