Rye Raisin Scones
Scones made with a blend of rye flour and low-gluten flour, with the warm aroma of rum-soaked raisins.
Ingredients
Rye flour
50 g
Cake flour
100 g
Powdered sugar
45 g
Butter
40 g
Raisins
30 g
Rum (about 30ml)
2 tbsp
Baking powder (about 5ml)
1 tsp
Milk (about 45ml)
3 tbsp
Egg
25 g
Salt (about 1.25ml)
1/4 tsp
Whole egg wash (for brushing surface)
to taste
Instructions
1
Step 1
Pour the rum over the raisins and soak for 30 minutes.
2
Step 2
Sift together the cake flour, rye flour, baking powder, and salt. Mix the sugar, softened butter, and sifted flour, then rub together by hand until the butter and flour are fully combined.
3
Step 3
The rubbed flour mixture should resemble coarse cornmeal.
4
Step 4
Add the beaten egg and milk to the flour mixture.
5
Step 5
Knead into a dough.
6
Step 6
Add the soaked and drained raisins and gently knead for 30 seconds so the raisins are evenly distributed throughout the dough. Do not over-knead, as excessive gluten development will affect the texture of the finished product.
7
Step 7
Use a rolling pin to roll the dough into a 1.5 cm thick rectangular sheet.
8
Step 8
As shown in the image, cut the rolled dough into small triangles.
9
Step 9
Place the cut triangles on a baking sheet, brush the surface with a layer of whole egg wash, and bake in a preheated 200°C oven for about 15 minutes until golden on the surface.
