Raisin and Citrus Scones
By Ian Regino, First Place, 2011 Pastry Chicago Amateur/Student Scone Competition
Lemon and orange zest with raisins - an unbeatable combination.
- 5 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 2/3 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 1 3/4 cups California natural raisins
- 2/3 cup California golden raisins
- Zest of 1 lemon, grated
- Zest of 1 orange, grated
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- Egg wash; as needed
- Turbinado sugar; as needed for sprinkling
Preheat oven to 400°F and line baking sheet with parchment; set aside. Sift flour, baking powder and baking soda together into mixing bowl. Add sugar and salt; mix well.
By hand with pastry blender or 2 table knives, or with mixer fitted with paddle attachment on low speed; cut butter into dry ingredients until mixture resembles coarse meal. Stir in raisins and citrus zest.
In a small bowl, whisk vanilla and buttermilk together; add to dry ingredients, stirring until soft dough forms. Turn onto floured work surface and roll out to 1-inch thick. Cut with 3-inch round biscuit or cookie cutter and arrange on prepared baking sheet. Brush tops with egg wash and sprinkle with turbinado sugar. Bake at 400°F until golden brown, 25 to 30 minutes.
Serve piping hot right from the oven or cool and store to reheat and serve later.
Note: King Arthur all-purpose flour, Plugrá European-Style® unsalted butter, and Nielsen Massey vanilla extract are recommended.
Nutrition Facts Per Serving
Calories 490 (30% from fat); Total Fat 16g (sat 10g, mono 5g, poly 1g, trans 0g ); Cholesterol 45mg; Protein 8g; Carbohydrate 80g; (Dietary Fiber 3g; Sugars 33g; ); Iron 4mg; Sodium 440mg; Calcium 153mg; Potassium 368mg
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