Raisin Scones (Yeast-Leavened)
Yeast-raised scones with a tender, moist texture that require overnight refrigeration.
Ingredients
bread flour
125 g
unsalted butter
30 g
fine granulated sugar
15 g
salt (approx. 1.25 ml)
1/4 tsp
dry yeast (approx. 2.5 ml)
1/2 tsp
milk
60 g
whole egg liquid (approx. 15 ml)
1 tbsp
raisins
15 g
whole egg liquid (for egg wash)
to taste
Instructions
1
Step 1
Soak the raisins in clean water for a few minutes, then drain off the water and pat the surface of the raisins dry with kitchen paper towels.
2
Step 2
Mix the flour and salt together, then cut the butter into small cubes and add it to the flour mixture.
3
Step 3
Use your hands to rub the butter and flour together until they are fully combined.
4
Step 4
Continue rubbing until the mixture resembles coarse cornmeal.
5
Step 5
Mix the milk, dry yeast, sugar, and whole egg liquid together until well combined.
6
Step 6
Pour the liquid mixture from Step 5 into the flour mixture prepared in Step 4.
7
Step 7
Knead the mixture with your hands into a smooth dough.
8
Step 8
Flatten the dough, sprinkle half of the raisins over it, fold it in half, then knead it back into a round shape.
9
Step 9
Re-flatten the dough and sprinkle the remaining raisins over it.
10
Step 10
Fold it in half again and knead into a round shape. Place the round dough into a bowl, cover it with plastic wrap to prevent the surface from drying out, and refrigerate overnight.
11
Step 11
Take the chilled dough out, place it on a work surface, flatten it, and cut it into 8 equal pieces.
12
Step 12
Arrange the cut dough pieces on a baking tray, brush the surface with a layer of whole egg liquid. Place in a preheated oven set to 185°C (top and bottom heat) and bake for about 15 minutes until the surface is golden brown, then remove from the oven.
