Charlotte White’s perfect 30 minute California raisin scones

“I can think of nothing more perfect to enjoy on a lazy Summer’s afternoon than a scone, laden with sweet California raisins and loaded with a good helping of jam!

 

 

 

 

 

“These scones are quick and easy to make so there is no excuse for shop-bought on this year’s picnics –  taking only 10 minutes to bake in the oven, I can whip up a batch of these in 30 minutes flat and that includes cleaning the kitchen after myself!”

“If you would prefer to let me do the hard work, join me for Afternoon Tea and Cocktails in the Cake & Desserts Theatre where I will be baking these scones in real time and serving with a quick and easy Pinksters Gin cocktail. The scones will be topped with a little Gin Jam too and there will be a limited number for tasting so grab your seat near the front of the theatre”.

Makes 12x 7cm diameter scones
Oven temp = 220° preheated
Baking sheet lined with greaseproof paper (you may need 2)

Ingredients:

450g plain flour
1tsp salt
2tsp bicarbonate of soda
2tsp cream of tartar
50g golden caster sugar
50g unsalted butter
120g California Raisins
300ml buttermilk
1 egg (beaten for egg wash)

Method

  1.  Sift the flour, salt, and raising agents into a large mixing bowl. Stir in the sugar.
  2.  Rub the butter into the dry ingredients until you can see no more lumps of butter and the mixture looks even and sandy.
  3. Stir the California Raisins through the mix with your hand and create a well in the middle of the ingredients.
  4. Pour buttermilk into the well that you have just made. Form your hand into a claw shape and use this to mix the dry ingredients into the buttermilk until a dough starts to form.
  5. Once you have a lump of dough, tip out onto a work surface and knead gently for a moment until it can be rolled out ½ inch thick.
  6. Cut 12 scones from your dough with a 7cm cookie cutter and place spread evenly apart on a baking sheet lined with greaseproof paper.
  7. Brush the top of each scone with beaten egg and bake in a pre-heated oven for 10 – 12 minutes until risen and golden. These scones can be enjoyed as soon as they are cool enough to handle! Top with butter and jam or clotted cream for the perfect summer afternoon tea time treat.

Go to www.restorationcake.com  for more free recipes

Comments

  1. Jacqui leary says:

    Hi charlotte. Watched you making scones at the show in sunny oxford yesterday afternoon. I am now waiting for my first batch to come out the oven. Thank you for the inspiration. They smell Devine! Jacqui x

    • Sarra Hendy says:

      Thank you Jacqui – I hope they come out well. Let us know or you can post an image on our Facebook page if you like.

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