Posted by: Jonjon | January 27, 2009

Scones – Walnut Raisin Scones 8.5/10 for taste, 8/10 for texture, 7/10 for it being too dry




Scones – Walnut Raisin Scones 8.5/10 for taste, 8/10 for texture, 7/10 for it being too dry

January 27 2009

http://allrecipes.com/Recipe/Walnut-Raisin-Scones/Detail.aspx

INGREDIENTS (Nutrition)
• 2/3 cup and 2 teaspoons all-purpose flour 90g
• 2-1/4 teaspoons white sugar 9g make it 3 teaspoons
• 3/4 teaspoon baking powder 3g
• 1/8 teaspoon baking soda 0.8g
• 1/8 teaspoon salt 1g
• 1 teaspoon grated lemon zest 2g
• 2 tablespoons and 2-1/2 teaspoons butter, cubed 40g
• 1/4 cup and 1 teaspoon chopped walnuts 30g
• 2 tablespoons and 2-1/2 teaspoons raisins 25g soak in 10 minutes boiling water
• 1/4 cup and 1 teaspoon buttermilk 65ml
• 2-1/4 teaspoons buttermilk 10ml
• 2-1/4 teaspoons white sugar 9g
• 2-1/4 teaspoons chopped walnuts 5g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 14 – 16 scones.
1. In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
2. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
4. Roll or pat out 3/4 inch thick. With a chef’s knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

Conclusion
This was the first time that I could actually taste the flavor of the lemon zest in the recipe. The amount of lemon zest was just right. Despite the amount of buttermilk called for in this recipe, the scones turned out a bit dry. Maybe if I cut the cooking time for 2 minutes less, the scones could come out less dry..but I don’t think it will. In terms of flavor, I put 20% more sugar. It wasn’t sweet, just very slightly which was just right, because there was quite a lot of raisins and walnuts called for in this recipe that made the dough quite bulky. Because the lack of sweetness, the buttermilk + sugar mixture is a must, and it would be a good idea to increase this sugar topping by 50%. This was like making an irish soda bread, only with less flour and more buttermilk.

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