Prep 20 mins
Cook 25 mins
Recipe from Ina Garten, The Barefoot Contessa! What makes this recipe is the addition of cream.
- 946.36 ml flour, plus
- 14.79 ml flour
- 29.58 ml sugar, plus extra for sprinkling
- 29.58 ml baking powder
- 9.85 ml kosher salt
- 340.19 g cold unsalted butter, diced
- 4 eggs, lightly beaten
- 236.59 ml cold heavy cream
- 177.44 ml raisins
for egg wash
- 1 extra large egg, beaten with
- 29.58 ml milk or 29.58 ml water
- Preheat oven to 400 degrees.
- 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.
- ~~~FREEZING INSTRUCTIONS~~~~.
- To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze.
- To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.
These scones were very tender inside and golden on the outside; just as I would have hoped. They were not real sweet but had a nice delicate flavor. Because of the unsalted butter, I felt they were just a little bland. Next time I plan on adjusting the salt. Dried sweetened cranberries would work very nicely as well as the raisins. The less the dough is handled the more tender the end result.