California Raisin Scones

Basic Sweet Dough with California Raisins
  • Yields About 3 dozen 3-ounce scones
  • FORMULA

    Total Dough
    Ingredients Bakers % US/Oz Metric/g
    Bread flour 100 35 1000
    Icing sugar 32 11 320
    Baking powder, double acting 2.4 0.8 24
    Salt 0.8 0.3 8
    Butter 44 16 440
    Eggs 40 14 400
    Milk 20 7 200
    California Raisins 44 16 440
    Total 283.2 100.1 2832

    PROCEDURE

    Posted October 18, 2011 by Melinda
    Basic Sweet Dough with California Raisins

    Posted in :
    • Ready Time :
      0 min

    Servings

    3

    Ingredients

      Directions

      1. Measure raisins into a bowl; add hot water to cover and soak for 15 minutes. Drain for 5 minutes and let raisins stand for at least 1 hour more or overnight.

      Mixing:

      2. Blend flour, sugar, baking powder and salt together with paddle attachment on low.

      3. Blend in softened butter, eggs and milk. Then, stir in raisins.

      Shaping:

      4. Roll out dough to about 3/4-inch thickness. Cut into scones and place on parchmentlined cookie sheet.

      5. Bake at 360°F for about 18 minutes.

      Variations:

      • Raisins in Mexican Conchas
      • Raisins in Italian Panetone.

      This recipe is found in the following categories:

      Comments are closed.