Creamy scones with raisins

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 251, total fat 13 G., saturated fats 8 G., proteins 4 G., carbohydrates 30 G., fiber 1 G., cholesterol 60 mg, sodium 151 mg, sugar 8 G.

These delicate scones are made with cream and finely chopped currants. To ensure they're fluffy and flaky, don't overwork the dough. It will be rough, but that's okay. Simply pat it into a circle and cut into triangles. Before baking, each scone is brushed with cream and sprinkled with sugar, which creates a wonderfully crispy crust. A perfect treat with tea!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 3/4 cups of premium flour + extra for working with the dough
3 tbsp sugar + extra for sprinkling
2.5 tsp baking powder
0.5 tsp fine salt
6 tablespoons chilled unsalted butter, cut into small pieces
1/4 cup currant raisins
1 large egg
1/3 cup heavy cream, plus extra for brushing scones

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour with your fingers until the mixture resembles coarse meal. Add the raisins and mix well.

In a small bowl, whisk the egg and cream together and fold into the flour mixture to form a rough dough. Add more cream, 1 teaspoon at a time, as needed, until the dough comes together.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Turn the dough out onto a lightly floured work surface and shape it into a 15cm (6 in) circle. Cut into 8 wedges and arrange them evenly on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with sugar. Bake the scones until golden brown, 12-15 minutes. Serve warm or at room temperature.

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recipe / Calorie content of prepared meals / Quick baking / Breakfast / Main courses / Side dishes / Desserts / Donuts, pies, buns / Food Network - recipes

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