Thursday, January 1, 2009

Raisin scones

I've been on a bit of a home baking kick this Christmas, so I decided to keep going into the New Year by making scones. (These are what Americans refer to as 'biscuits'.) This is another one of those things that are a bit of mystery about - tales of dry, rock-hard scones. This was the first time I'd made them (and I had expert help), but as far as I can tell the only secret is to make sure the mixture itself is nice and wet, and to handle it gently (with well-floured fingers).

Me and Sammy made these, and they were ready in time for Sammy's great-grandma (below) to have one hot from the oven with her tea after getting back from the cinema. I was going to take a photo of the finished tray of scones, but they all disappeared before I had the chance.

300g self-raising flour
75g butter
50g caster sugar
75g raisins
1 teaspoon cinnamon
160ml milk

  1. Heat the oven to 200oC. Sift the flour into a large bowl, then add the sugar and cinnamon. Cut the butter into pieces, and add to the flour mixture, rubbing it in until it is the texture of breadcrumbs. Add the raisins, and stir in with a spoon. Add the milk, mixing in with a spoon and then with your (well-floured!) hands.
  2. Transfer the dough to a well-floured surface and cut into 8 pieces. Form each piece into a fat, rough disk. Don't try to make it too perfect - cracks and folds will help add texture to the finished scone. Place the rounds on greased baking tray. Bake for 12 minutes.

Peter Potter Gallery
One of our regular places to visit when we're staying in Edinburgh is the Peter Potter Gallery in Haddington. It is housed in an old fire station, with views over the River Tyne and includes an art gallery, a craft shop and a cafe, which does home baking, including scones.

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