The second baked goods which Minoo prepared at the Gilmore Park Church Community Kitchen is Raisin Scones.
The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.
- 2 cups (500ml) all-purpose flour
- 1/4 cup and 1 tablespoon granulated sugar
- 4 teaspoons (18ml) baking powder
- 1/2 teaspoon (2ml) salt
- 1/2 cup (125ml) cold unsalted butter, cubed
- 1/4 cup (50ml) sultana raisins
- 1 egg
- 3/4 cup (175ml) milk
Source: unknown via Minoo
|In a large bowl, whisk together flour, sugar, baking powder and salt.
With a pastry blender, 2 knives or fingertips, cut in cubed butter until it resembles coarse crumbs with a few larger pieces.
Mix in raisins.
|In a glass measuring cup, beat egg with a fork.
|Add enough of the milk to make 1 cup (250ml), stirring to blend.
Remove 2 tablespoons (25ml) and set aside.
|Pour remaining milk mixture, all at once, into center of flour mixture.
|Stir with a fork just until dough comes together to form a wet dough.
|Mix in raisins.
|Using hands, shape into a ball. Transfer to a lightly floured surface; pat out into a scant 3/4-inch (2cm) thickness. Using floured 2-inch (5cm) round cutter, cut out biscuits. Repeat with scraps once.
|We simply make golf ball size ball and lightly flatten it by hand.
Place on parchment paper lined baking sheet.
Brush with reserved milk mixture.
|Baked in a 425F (220C) preheated oven until risen, golden and firm to the touch, about 12 to 14 minutes.
At home, I bake them at 375F for 10 to 12 minutes as I find the bottom brown too much.