How To make Cornmeal Raisin Scones
2/3 c All-purpose flour
1/4 c Yellow cornmeal
3 tb Sugar
1 t Baking powder
1/4 ts Baking soda
1/8 ts Salt
1 tb Chilled stick margarine, cut
Into small pieces 2 ts Golden raisins
1/3 c Low-fat buttermilk
1 Egg, lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray. Bake at 375 degrees for a 18 minutes or until golden. serve warm.
How To make Cornmeal Raisin Scones's Videos
Chris’s Raisin Scones (fruit scone)
Chris’s Raisin Scone Recipe (fruit scone)
500g | 4 cups of Plain Flour
30g | 3 heaped tsp of Baking Powder
Pinch of Salt
80g | ⅓ cup + 1tbsp of Sugar
100g | 1 stick of Butter
2 Eggs
200ml | ¾ cup of Buttermilk
150g | 1 cup of Raisins
Eggwash - 1 egg yolk mixed with a pinch of salt and sugar
Baking powder already contains an acid unlike bicarbonate of soda. So you can use either regular or buttermilk
I find that buttermilk makes them soft and fluffier.
For a sourmilk buttermilk substitute add 1.5 tbsp of vinegar or lemon juice to some full milk or milk of your choice. Stir and let it stand for about 10 minutes before adding it to the dry ingredients
Bake at 200 C / 392 F for 18 minutes (fan off)
Fan - 180 C / 356 F
Throw the dough into boiling water and the result will surprise you!
Throw the dough into boiling water and the result will surprise you!
Ingredients:
Milk 105ml
White sugar 12g/1tbsp
Active dry yeast 1.5g/½tsp
Olive oil 15ml/1tbsp
All-purpose or bread flour 150g
Salt 1.5g/¼tsp
Bake for 15 minutes at 400°F/205°C
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Citrus Raisin Scones Part 1
Pastry Chef Alon Balshan demonstrates how to make Citrus Raisin Scones using California raisins.
Raisin Scones with Executive Chef Kristine Mana-ay at Restaurant Charles
Nothing helps the hangover recovery better than a good brunch! Executive Chef Kristine Mana-ay at Restaurant Charles show us how to make their signature scones. These raisin-filled buttery treats definitely make Sunday the best day of week.
Tip: Sift dry ingredients helps break clumps and adds air for lighter texture
Tip: Scone dough should ideally be about 1-inch thick
Tip: You can cut scones into a variety shapes including triangles, rounds and squares
Trick: Gloves keeps dough from sticking to hands and handling sanitary
Trick: Lightly dust board/counter with flour so dough doesn't stick
Trick: A light egg wash will help scones bake golden brown
Technique: For pillowy scones, use cold butter because it mixes best and melts evenly when baking
Technique: Incorporate butter into flour mixture, breaking into cornmeal-sized pieces
Technique: Avoid over mixing the dough otherwise it'll become dense and dry
Technique: Starting from the middle, roll dough out in even strokes
How to Make Flaky Biscuits
Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!
RECIPE:
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Cornmeal Cake Recipe
Cornmeal Cake Recipe