TPS Kitchen: Raisin Scones

Seeing all these women collecting teacups and saucers made me hanker for some scones. I don't know where to get some decent ones here so I just made them myself. I used Ina Garten's recipe, with some modifications. I think my modifications led to a cakey scone rather than a flaky one.


Ingredients
    2 cups flour
    1 tbsp sugar, plus extra for sprinkling
    1 tbsp baking powder
    1 tsp salt
    half a bar of butter, frozen and grated (using a frozen grater)
    2 eggs, lightly beaten
    1/2 cup cold sour cream
    1/2 cup raisins
    1 egg beaten with 2 tablespoons milk or water, for egg wash
    Makes ~20 two-inch-diameter scones

1. Preheat the oven to 400 degrees F.
2. Combine flour, sugar, baking powder, and salt. Ina recommended using an electric mixer with a paddle attachment, which I don't have. I just used my rubber spatula. Pwede naman, nakakapagod nga lang. Blend in the cold butter. Combine the eggs and sour cream and add to the flour/butter mixture. Combine until just blended.

2. Add the raisins.

3. Place the dough onto a floured surface. Flour your hands and the rolling pin and roll the dough out to 3/4-inch to 1-inch thick. Cut into circles with a cookie cutter.

4. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar.

5. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

*Nigel! Bring me my tea! And some clotted cream and jam.*