No messing about here, let's get baking...
Makes 8
Ingredients
- 480g Plain Flour
- 10 g Baking Powder
- 74 g Demerara Sugar
- 152 g Chilled Unsalted butter (Chopped into cubes) (You can use a Dairy free substitute)
- 2 Eggs
- 15 tbsp Milk (You can use a Dairy free substitute)
- 110 g Raisins
- 1 tsp Vanilla Extract
Method
- Pre-heat oven to 200C Fan and line a baking tray with parchment paper.
- In a large mixing bowl add the flour, baking powder and chilled butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
- Once you have achieved the breadcrumb consistency mix in the sugar and then make a well in the middle of the mix.
- In a jug whisk together your milk, vanilla extract and eggs. Once mixed, gradually pour the liquid mix into the flour. Slowly mix until a dough forms, you may not need all the liquid. If the dough becomes too wet just add a tablespoon more of flour.
- Turn the dough out onto a floured surface and knead into a large circle. Weigh out the raisins and sprinkle onto the dough. Then fold the dough over and knead until the raisins are fully incorporated.
- Once the dough is formed, make an 8-9" circle and cut 8 equal triangles. Score the top of each triangle and brush with an egg wash (whisked egg and milk). This will make the scones a lovely golden colour on top. Sprinkle with sugar and place on your lined baking tray. Make sure you spread them out as they rise in the oven.
- Bake for 15 - 20 minutes or until golden on top. When you tap the bottom of the scone, they should sound hollow, this is how you know it is baked through.
- Leave to cool on a cooling rack. If you're like me and can't wait, leave to cool for 5 minutes and then serve with jam and butter. The scones will still be slightly warm but not too hot, perfect to eat straight away.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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