February 17, 2008
i know i keep raving about this cookbook, but dough by richard bertinet, keeps turning up winners. i’ve made this scone recipe 6 times now, and it’s super simple and fast. Just look at these saucy little raisins popping up!
Preheat your oven to 400ºF. (Please note for this recipe, as always, he specifies weights. Lacking a kitchen scale, these are the amounts that I used. Also, any mistakes, changes, etc. are my own.)
In a sizable mixing bowl, rub 2/3 cup butter into 4 1/4 cups all-purpose flour.
Add 2/3 cup sugar and 1/4 cup baking powder. Add 1 1/4 cups raisins and mix into dough.
Pour in just under 1 cup of double cream (i used whipping) and just under 1 cup of milk. Mix with your hands until you have a smooth, but sticky dough. Don’t add tons of flour to de-stickify it – i think this would just kill the texture.
Cover the bowl with a lint-free dish towel and let it rest for 15 minutes in a cool place.
Lightly roll out the dough into a rough square until it’s about 1 inch thick – thinner if you like smaller scones. Cut it into squares measuring about 2 1/2 inches x 2 1/2 inches. Lay them on baking sheets and brush the tops with egg wash (2 beaten eggs, a pinch of salt, a splash of water). Let them rest 2 minutes and brush them again.
Here’s a tip that only took me a few tries to cop onto – baked egg wash is a pain in the patootie to get off your sheets – line them with parchment paper before putting the scones on, and save yourself the effort.
Bake the scones for 20 minutes until they are golden brown on the top and bottom. Delicious with home-made jam!