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ITEM
Old-Fashioned Scones Buckingham Palace
OUTLET: PORTIONS: 16
© Chef John Higgins 2015
INGREDIENTS
QTY. PER PORTIO N (metric)
SPECIFICATIONS
NOTE
All-purpose flour
500 ml
Baking powder
15 ml
Baking soda
2 ml
Salt
pinch
Butter, unsalted
125 ml
Cold and cut in pieces
Raisins
250 ml
Granulated sugar
30 ml
Egg
1
Separated
Buttermilk or plain yogurt
175 ml
Granulated sugar
For dusting
METHOD:
1. Preheat oven 375 degrees F (190 degrees C).
2. In large bowl, combine our, baking powder, baking soda and salt.
Using wire pastry blender or two knives, cut in butter until mixture resem
bles coarse crumbs. Stir in raisins and sugar.
3. In small bowl, whisk together egg yolk and buttermilk. Stir into our mix
ture with fork until so dough forms. Gather into ball; turn on to oured surface and knead a few times. Roll out to about 3⁄4 inch (4 cm) thickness. Using a glass or cookie cutter, cut into 2 1/2-inch (6.5 cm) rounds. Brush with egg white; dust with sugar.
4. Baked on greased cookie sheet or on Silpat plastic liner 18 to 20 minutes or until golden brown.