After my first attempt at scones was so successful Mom requested some more. I did remake the Orange Cranberry ones that she liked so much, but I also decided to try something new. I found this recipe for a Raisin Scone.
The Barefoot Contessa Cookbook
Barefoot Contessa, Episode: Big Breakfast, from Food Network
- 4 cups plus 1 tablespoon flour
- 2 tablespoons sugar, plus extra for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 3/4 pound cold unsalted butter, diced
- 4 eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup raisins
- 1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.
They were amazing!! but how could they not be, 3/4 of a pound of butter?!? I have always been a fan of Ina and this is the first time I have tried one of her recipes. Still have not delivered the goods, hope mom likes them as much as we did.