Mohamed Shili This delicious Ina Garten Raisin Scones recipe is prepared using raisins, all-purpose flour, granulated sugar, cold unsalted butter, and cold heavy cream. This raisin scones recipe is perfect for breakfast or an afternoon snack. It takes about 45 minutes to prepare and can serve up to 12 people.
Ina Garten Raisin Scones Ingredients
- 3/4 cup raisins
- 4 cups + 1 tablespoon flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 3/4 pound cold unsalted butter, diced
- 4 eggs, lightly beaten
- 1 cup cold heavy cream
- 1 extra-large egg beaten with 2 tablespoons milk or water (for egg wash)
How To Make Ina Garten Raisin Scones
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This step ensures your oven is at the right temperature when you’re ready to bake.
- Mix Dry Ingredients: In a stand mixer bowl, combine 4 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 tablespoons of baking powder, and 2 teaspoons of kosher salt. Add the cold, diced butter and mix on low speed until the butter pieces are about the size of peas.
- Add Wet Ingredients: Quickly add the 4 beaten eggs and 1 cup of cold heavy cream to the dry ingredients. Blend on low speed just until the dough comes together. It’s crucial not to overmix, as this can make the scones tough.
- Incorporate Raisins: In a small bowl, toss 3/4 cup of raisins with 1 tablespoon of flour. This helps to evenly distribute the raisins throughout the dough. Add the raisins to the dough and give it a quick mix to incorporate.
- Shape the Dough: Turn the dough out onto a well-floured surface and knead it lightly to bring it together. Roll the dough out to about 3/4 to 1-inch thickness. Using a knife or a dough cutter, cut the dough into squares, then cut each square diagonally to create triangles.
- Prepare for Baking: Place the scones on a parchment-lined baking sheet. Brush the tops with the egg wash made from 1 beaten egg and 2 tablespoons of milk or water. This gives the scones a beautiful golden color when baked.
- Bake the Scones: Bake in the preheated oven for 20-25 minutes, or until the scones are crisp and golden on the outside and cooked through on the inside. Keep an eye on them to avoid overbaking.
Recipe Tips
- Use a pastry blender: A pastry blender is great for cutting cold butter into the flour evenly, resulting in a consistent crumb.
- Hydrate the raisins: Soak the raisins in hot water for 10 minutes before adding them to the dough. This makes them plumper and juicier in the scones.
- Grate the butter: Freeze the butter and then grate it directly into the flour mixture. This helps distribute the butter evenly without overworking the dough.
- Add a touch of zest: Mix in a teaspoon of orange or lemon zest with the dry ingredients for a subtle citrus flavor that complements the raisins.
What To Serve With Raisin Scones
Serve your delightful raisin scones with tangy lemon curd, rich clotted cream, a fresh fruit salad, savory herbed butter, and a spicy chai latte.
You can also pair them with a creamy yogurt dip, an aromatic herbal tea, and a fresh berry compote.
How To Store Raisin Scones
To Refrigerate: Place the scones in an airtight container and refrigerate for up to 3 days. Ensure they are completely cool before storing to prevent condensation.
To Freeze: Wrap each scone individually in plastic wrap and place them in a resealable freezer bag. Freeze for up to three months. Thaw at room temperature or reheat in a warm oven.
Frequently Asked Questions
How do I prevent my scones from spreading too much in the oven?
To prevent scones from spreading too much, make sure the dough is cold before baking. Chilling the dough for about 15 minutes after shaping will help maintain its shape during baking. Also, avoid overmixing the dough, as this can cause spreading.
Can I use other dried fruits instead of raisins in this scone recipe?
Yes, you can substitute raisins with other dried fruits like cranberries, cherries, or apricots. Make sure to chop larger fruits into smaller pieces and coat them with flour before adding them to the dough. This ensures even distribution and prevents sinking.
What should I do if my scones turn out too dry?
If your scones are too dry, try reducing the baking time slightly. Also, make sure not to overmix the dough, which can lead to dryness. Adding a little more cream to the dough can help maintain moisture, but be cautious not to make it too wet.
Ina Garten Raisin Scones Nutrition Facts
- Calories: 425kcal
- Carbohydrates: 51g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 154mg
- Sodium: 383mg
- Potassium: 155mg
- Fiber: 2g
- Sugar: 11g
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Ina Garten Raisin Scones
Description
This delicious Ina Garten Raisin Scones recipe is prepared using raisins, all-purpose flour, granulated sugar, cold unsalted butter, and cold heavy cream. This raisin scones recipe is perfect for breakfast or an afternoon snack. It takes about 45 minutes to prepare and can serve up to 12 people.
Ina Garten Raisin Scones Ingredients
How To Make Ina Garten Raisin Scones
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This step ensures your oven is at the right temperature when you’re ready to bake.
- Mix Dry Ingredients: In a stand mixer bowl, combine 4 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 tablespoons of baking powder, and 2 teaspoons of kosher salt. Add the cold, diced butter and mix on low speed until the butter pieces are about the size of peas.
- Add Wet Ingredients: Quickly add the 4 beaten eggs and 1 cup of cold heavy cream to the dry ingredients. Blend on low speed just until the dough comes together. It’s crucial not to overmix, as this can make the scones tough.
- Incorporate Raisins: In a small bowl, toss 3/4 cup of raisins with 1 tablespoon of flour. This helps to evenly distribute the raisins throughout the dough. Add the raisins to the dough and give it a quick mix to incorporate.
- Shape the Dough: Turn the dough out onto a well-floured surface and knead it lightly to bring it together. Roll the dough out to about 3/4 to 1-inch thickness. Using a knife or a dough cutter, cut the dough into squares, then cut each square diagonally to create triangles.
- Prepare for Baking: Place the scones on a parchment-lined baking sheet. Brush the tops with the egg wash made from 1 beaten egg and 2 tablespoons of milk or water. This gives the scones a beautiful golden color when baked.
- Bake the Scones: Bake in the preheated oven for 20-25 minutes, or until the scones are crisp and golden on the outside and cooked through on the inside. Keep an eye on them to avoid overbaking.
