Raisin and Nut Scones Recipe

The Rich History of Scones

Scones, with their golden-brown tops and soft, fluffy interiors, are a staple in many households. These quick breads are believed to have originated from the Scottish flatbread known as bannock. The name "scone" is thought to be derived from the Stone of Destiny, where Scottish kings were crowned. Another theory links the name to the Dutch word "schoonbrot," meaning fine white bread, or the German "sconbrot," meaning fine beautiful bread. Regardless of their origin, scones have become a beloved treat worldwide.

Early Scone Recipes

Early scone recipes often used oats and were shaped into large circles, scored into triangles. Over time, these scored triangles evolved into the wedges we recognize today. Scones are typically baked in a moderately hot oven, allowing the dough to set quickly and achieve a light brown top.

Raisin and Nut Scone Recipe

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 cup sugar
• 1 cup cold butter
• 1/2 cup raisins
• 1/4 cup ground pecans
• 2/3 cup milk
• 1 large egg
• 2 teaspoons sugar (for sprinkling)

Egg Wash

• 1 tablespoon milk
• 1 large egg

Helpful Tips

For the best results, use a pastry blender to mix the dough. If you don't have one, two knives or your fingers will work just as well. This method helps prevent overworking the dough, which can result in tough scones.

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar.
3. Cut in Butter: Using a pastry blender, two knives, or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. Add Nuts and Raisins: Stir in the ground pecans and raisins. If you want to add other dried fruits like dates or prunes, do so at this stage.
5. Combine Wet Ingredients: In a separate bowl, whisk together the milk and egg.
6. Mix Dough: Gradually add the wet ingredients to the dry mixture, stirring with a fork or wooden spoon until just moistened. The dough should not be smooth.
7. Knead Dough: On a lightly floured surface, knead the dough 3-4 times. Avoid over-kneading.
8. Shape Dough: Pat the dough lightly to about 1-inch thickness. Cut into wedges or use a 2-inch round cookie cutter to shape the scones. Place them close together on a baking sheet for softer scones or spaced apart for crustier tops.
9. Prepare for Baking: Place the scones on a lightly greased baking sheet or one prepared with nonstick spray. Brush with the egg wash and sprinkle with sugar.
10. Bake: Bake in the preheated oven for 15 minutes or until lightly golden. Cool briefly on a wire rack.

Serving Suggestions

Scones are best served warm with butter, preserves, or any topping of your choice. Enjoy them with a cup of tea or coffee for a delightful treat.

Interesting Facts and Stats

• Scone Consumption: According to a survey by the UK Tea & Infusions Association, 37% of Brits enjoy scones with their afternoon tea source.
• Scone Variations: There are numerous variations of scones, including cheese scones, fruit scones, and even savory scones with herbs and spices.
• Historical Tidbit: The first known printed recipe for scones appeared in a Scottish cookbook in 1513.

About the Author

Chef Shelley Pogue, a Cum Laude graduate of Le Cordon Bleu and Executive Research and Development Chef for Vertical Sales and Marketing in San Ramon, CA, shares her expertise in creating delightful desserts. Shelley is also the desserts editor for Bella Online.

For more delicious recipes and baking tips, visit BBC Good Food and King Arthur Baking.

Article Source: EzineArticles