葡萄干司康饼 Raisin Scones
0
人做过这道菜
SissiLC
Raisin scone
Very quick tasty scones, not as dry as bought ones. My family love them so much, so I make these every second day, 2 or 3 batches of them and they are always eaten. Everyone says these are much better than bought scones. These ones are raisin scones.
Ingredients
Makes: 6
225g (8oz) self-raising flour
85g (3oz) caster sugar
60g (2oz) butter
1 teaspoon baking powder
115g (4oz) raisins, sultanas or dried cherries
150ml milk (try 130ml milk first)
Method
Prep:15min › Cook:12min (I did 15min) › Ready in:27min
Preheat the oven to 180 C / Gas 4. Put flour, caster sugar, butter and baking powder in a bowl. Mix it in with your fingers until it starts to look a bit like breadcrumbs.
Add in raisins (or optional fruit) and milk a little at a time until you get the mixture coming together. Try to ensure it does not get too wet or you will have to add some more flour.
Line a baking tray with a baking sheet.
Roll out dough. If it feels too wet when you are rolling and starts sticking to everything, add a little more flour to the surface and turn it so that both sides are floured. Cut out little circles around 2cm thick and glaze with milk. Place on the prepared baking sheet.
Bake in the preheated oven until risen and golden, about 12 minutes.
Tip
once you get these mastered..why not have 2 bowls on the go at the one time and do batch baking I usually cook cherry scones along with a batch of plain or raisin or. You can double the mixture for both bowls and do 4 batches of scones...
Tip
you can add a little salt but to be honest I prefer not too and although most recipes have salt I have tried it both ways and don't notice any difference
Very quick tasty scones, not as dry as bought ones. My family love them so much, so I make these every second day, 2 or 3 batches of them and they are always eaten. Everyone says these are much better than bought scones. These ones are raisin scones.
Ingredients
Makes: 6
225g (8oz) self-raising flour
85g (3oz) caster sugar
60g (2oz) butter
1 teaspoon baking powder
115g (4oz) raisins, sultanas or dried cherries
150ml milk (try 130ml milk first)
Method
Prep:15min › Cook:12min (I did 15min) › Ready in:27min
Preheat the oven to 180 C / Gas 4. Put flour, caster sugar, butter and baking powder in a bowl. Mix it in with your fingers until it starts to look a bit like breadcrumbs.
Add in raisins (or optional fruit) and milk a little at a time until you get the mixture coming together. Try to ensure it does not get too wet or you will have to add some more flour.
Line a baking tray with a baking sheet.
Roll out dough. If it feels too wet when you are rolling and starts sticking to everything, add a little more flour to the surface and turn it so that both sides are floured. Cut out little circles around 2cm thick and glaze with milk. Place on the prepared baking sheet.
Bake in the preheated oven until risen and golden, about 12 minutes.
Tip
once you get these mastered..why not have 2 bowls on the go at the one time and do batch baking I usually cook cherry scones along with a batch of plain or raisin or. You can double the mixture for both bowls and do 4 batches of scones...
Tip
you can add a little salt but to be honest I prefer not too and although most recipes have salt I have tried it both ways and don't notice any difference
用料
葡萄干司康饼 Raisin Scones的做法
-
按配方将材料做好
-
烤箱烤制
-
晾凉
