Scone Rounds
English scones made with all-purpose or scone flour, typically studded with raisins, cut into rounds, and baked.
Ingredients
all-purpose flour
1 oz (30 g)
scone mix (see page 52)
7 oz (210 g)
salt
2 level tsp
nut oil
1 1/2 oz (45 g)
sugar
1 1/2 oz (45 g)
milk
4 1/2 oz (135 g)
egg white
1/2 oz (15 g)
raisins, pitted and rinsed
to taste
Instructions
1
Step 1
Thoroughly sift the Part A ingredients, then make a well in the center of the mixture.
2
Step 2
Thoroughly whisk and emulsify the Part B ingredients.
3
Step 3
Pour the emulsified mixture into the well of the dry ingredients, then mix to form a dough.
4
Step 4
Add the pre-picked and rinsed pitted raisins.
5
Step 5
Mix until you get a smooth, lump-free dough.
6
Step 6
Divide the dough into two portions, then roll each into a round.
7
Step 7
Use a rolling pin to gently flatten the rounds, then transfer to a clean baking sheet.
8
Step 8
Use a knife or bench scraper to cut each dough round into 4 pieces in a cross shape.
9
Step 9
Arrange the 4 pieces separately on the baking sheet, leaving about 1/4 inch (0.5 cm) of space between each piece.
10
Step 10
Brush the surface of each piece with the egg white.
11
Step 11
Place in the oven and bake at 450°F (232°C) for approximately 15–20 minutes.
