Lately, I bake bread almost every day. Well, there are many reasons, but most of them are I want to eat or I want to try the recipes ^^. I bake for many years, but there are still a lot of recipes that I never made them before. Anyway, today I want to eat something else, haha. But the thing that I baked is close to bread, as scone always be the base for cream, butter, or jam. Raisin scone that's not too rich (but not dry), so you can eat it with a lot of creams without feeling guilty. Scone is not hard to make, but you have to keep the ingredient cool and be careful not to work it too much. I always use the folding method rather than kneading as it is easier to control the dough. This time you can see that I didn't add the raisins at the start, but folded them into the dough. With this method, most of the raisins will be inside, it's the best way to prevent the raisins from burning. You can bake it after making it but refrigerating the dough will give you higher and lighter scones. Recipe: Raisin scones สูตรภาษาไทย: สโกนลูกเกด 日本語のレシピ：レーズンスコーン Youtube: สโกนลูกเกด/ Raisin scones/ レーズンスコーン Raisin Scones 7 pieces (6 cm.) 250 g ............... All-purpose flour 12 g ................. Baking powder 1/8 tsp ............ Sugar 85 g ................ Cold unsalted butter (Cut into 1.5 cm cubes) 50 g ................ Milk 60 g ................ Whole egg 50 g ................ Raisins ........................ Egg for brushing the scones Sift the flour, baking powder, and salt into a bowl. Pour the sugar into the bowl and whisk to combine. Put the butter into the bowl. Use a scraper or the fingertips to mix the butter into the flour mixture. Mix until the mixture looks like moist breadcrumbs. Mix the milk and egg together. Pour into the bowl and mix to combine. Remove the dough from the bowl. Press the dough lightly and fold the dough 3-4 times. Press the raisins over the dough. Cut the dough into 4 pieces. Stack the cut dough together. Lightly press it and cut it into 2 pieces. Stack the cut dough together. Lightly press it. Cut it into 2 pieces. Stack the cut dough together. Lightly press it. Cover and refrigerate the dough for at least 1 hour. Before baking: Preheat an oven to 190℃ Line a baking sheet with baking paper. Sprinkle the work surface with flour. Dip a 6 cm. round cutter into a bowl of flour. Cut the dough with the cutter. Gather a scrap of the dough and recut it. You will get about 7 pieces. Place the cut dough on the prepared baking sheet and brush the top with the egg. Bake in the 190℃ preheated oven for 13-15 minutes. Let the scones cool on a wire rack. Raisin Scones
These savoury cheddar cheese scones are the perfect accompaniment to any meal, or on their own. The optional addition of mustard powder and cayenne pepper gives them a spicy kick. They're simple to make, deliciously flaky, and wonderfully cheesy.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
These savoury cheddar cheese scones are the perfect accompaniment to any meal, or on their own. The optional addition of mustard powder and cayenne pepper gives them a spicy kick. They're simple to make, deliciously flaky, and wonderfully cheesy.
An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with!
These cheese and chive scones are buttery with a crumbly edge that just melt in your mouth, making for a great savory scone option.
The perfect, warm and buttery cheddar chive scones that are perfect to serve with a feast or over tea! So addicting, betcha can't eat just one!
These gluten-free cheese scones are fluffy and packed with cheddar flavour! Topped with a savoury chive butter, they are the perfect breakfast, snack, or side dish.
Make and share this Cornmeal Scones recipe from Food.com.
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Rhubarb Curd is a silky sweet/tart spread with the unforgettable flavor of spring rhubarb. Spread it on toast, scones, biscuits, or just eat it out of the jar with a spoon!
In Magnolia Table, Joanna Gaines writes that it took her a year to master this biscuit recipe. Find out if we got this best-ever biscuit right on the first try.
On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, an…
You can’t beat a light, fluffy scone topped with a decorous straw hat of toasted cheese. However, the reputation of a savoury scone rises and falls on its heights - here’s how to make sure they come out tops
Love those biscuits at Red Lobster? With this recipe for Easy Cheesy Garlic Biscuits, you can enjoy some of that soft, buttery, cheesy garlicky deliciousness at home any time - from scratch - in less than 30 minutes!
Garibaldi Biscuits or Sunshine Raisin Biscuits are a nostalgic raisin cookie favorite. Fruit fills the middle and pops through the thin, crispy biscuits on the top and bottom.
In Magnolia Table, Joanna Gaines writes that it took her a year to master this biscuit recipe. Find out if we got this best-ever biscuit right on the first try.
Specks of orange zest and cranberries What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time. This is a one bowl recipe and mixing was done using hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well. As the ingredients are simple, using good, quality butter and cream is vital. Good quality ingredients will result in a good bake and delicious scones. Orange, Cranberry Cream Scones [Print Recipe] Adapted from American Test Kitchen Cookbook (makes 9 pieces of 4 inches round pieces) Ingredients: 280g/(2 cups) all purpose flour 15g/(1 Tbsp) baking powder 40g/(3 Tbsp) sugar 3g/(1/2 tsp) salt 80g/(1/2 cup) dried cranberries, diced zest of 1 orange 70g/(5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat) 200 - 220 ml/(1 cup) cold heavy/whipping cream (35% - 38% butter fat) Steps to scones: In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients. Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers. Mix in the diced cranberries. Stir in the cold cream with a spatula or fork until the dough comes together. Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough. Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc. Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper. Press the remaining scraps together and cut more pieces until the dough is used up. OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter. At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so. Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown. Note: To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones. Share the recipe: Facebook: https://www.facebook.com/incookiehaven?fref=nf or Instagram: incookiehaven
This Turkish bread is so delicious and simple that anyone can make it at home. The middle of the bread is empty, so it's great for wrapping around your favorite food or dipping with curry.
Welcome to the simplest and tastiest quick bread recipe you’ve ever tried! This bread can be made in just 10 minutes without the need for an oven. Perfect for those ... Read more
Easy peasy ham and cheddar scones perfect for any time of day - perfect as breakfast, snack-time, appetizer or with a bowl of soup!
