Raisin-Lemongrass-Soft-Scones-350x350

California Raisin and Lemongrass Soft Scones

Submitted by: Dominique Homo

FORMULA

Ingredients Bakers % US/Pounds Metric/Grams
 Bread Flour  100  2.2  1000
 Icing sugar  32  0.7  320
 Baking powder, double acting  2.4  0.05  24
 Salt  0.8  0.02  8
 Butter, softened  44  1.0  440
 Eggs  40  0.9  400
 Milk  20  0.4  200
 California raisins  60  1.32  600
 Lemongrass  30  0.66  300
Total  7.25  3292

PROCEDURE

  1. Measure raisins into a bowl and add hot water to cover; soak for 15 minutes. Drain for 5 minutes and let stand for at least 1 hour or overnight.
  2. Preheat oven to 360°F.
  3. Measure lemongrass into blender container and purée until smooth. Set aside.
  4. Combine flour, sugar, baking powder and salt together in mixing bowl and blend with the paddle.
  5. Add butter, eggs and milk, beating well after each addition.
  6. Mix in raisins and lemongrass purée on low speed until thoroughly combined.
  7. Turn onto lightly floured work surface and gather together; then knead gently 5 to 10 times until smooth. Roll or pat out into rectangle about 3/4-inch (20 mm) thick.
  8. Cut into wedges and arrange at least 1/2-inch apart on parchment-lined baking sheet.
  9. Bake at 360°F for about 18 minutes or until lightly browned and done.

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