How To make Stephanie's Raisin Scones
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground nutmeg
8 tb (1 stick) cold unsalted
-butter, cut up 1 c Raisins
2 tb Sugar
1 Yolk of a large egg
3/4 c Buttermilk or plain yogurt
1 White of a large egg
Additional sugar for -sprinkling
1. Heat oven to 375F. Put flour, baking powder, soda,
nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly. 2. Add egg yolk to buttermilk in a measuring cup and
whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms. 3. Turn out dough onto a lightly floured surface and
give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges. 4. In a small bowl, beat the egg white with a fork
until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning. 5. Bake 18-22 minutes or until medium brown. Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel. Note: Egg white and sugar can be added before freezing the unbaked scones. VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the flour mixture. Omit nutmeg. Source:Stephanie Needham, former member of Cyberealm BBS Originally posted 9/19/92 Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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Blueberry Scones easy recipe
250g all-purpose flour
2 tsp baking powder
¼ tsp baking soda
1/4 cup sugar or 1/2 cup if you like sweet
1/2 cup cold butter, cubed.
180ml cup cold buttermilk (I use buttermilk drink).
1 cup blueberries + 1 tbsp flour.
Also possible to use other fruits.
Egg to apply before baking + sugar to sprinkle.
If buttermilk is not available please use milk.
Homemade buttermilk for this recipe:
3/4 cup of milk+1 tbsp white vinegar or fresh lemon juice,
mix and let a few minutes until curdled.
Irish Soda Scones (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Irish Soda Scones. Irish Soda Scones are baked in a hot oven and this produces a scone with a hard and crusty outer crust yet inside they have a nice tender crumb. These are wonderful with butter and jam or they also make a great accompaniment to soups and stews.
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Baking to 400 scones - a day in the life of an online bakery owner
Chocolate Chip Scones Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Chip Scones. Chocolate Chip Scones make a very tasty breakfast treat. These scones also contain sweet dried red cherries which I think pairs nicely with the dark chocolate chips. One of my favorite ways to make scones is with buttermilk, instead of the more traditional cream (or milk). Buttermilk gives these Scones a light and tender, almost bread-like texture. The scones are baked in a fairly hot oven which gives them a golden brown and crisp outer crust. If you can enjoy these scones the same day as they are made, preferably shortly after they come out of the oven.
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Stephanie Alexander’s Focaccia with Perino Tomatoes & Rosemary
Made with tasty Perino tomatoes, Stephanie Alexander’s focaccia (recipe below) is perfect for sharing.
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Stephanie Alexander's Focaccia with Perino tomatoes & rosemary
This recipe is provided by Stephanie Alexander as part of Coles’ community partnership, and as Founder of the Stephanie Alexander Kitchen Garden Foundation.
Serves 6 as a side Prep 20 mins (+ 10 mins cooling & 1 hour 35 mins standing time) Cooking 20 mins
1 1/2 tsp (3/4 sachet/5g) dried yeast
1 tbs olive oil
3 1/3 cups (500g) plain flour
2 tsp salt
1 tbs extra virgin olive oil
1/2 cup (125ml) pouring (pure) cream or thickened cream
200g Perino tomatoes
2 tbs rosemary sprigs
1. Combine the yeast and 2 tbs water in a large jug or bowl. Set aside for 5 mins or until the mixture is frothy.
2. Add the olive oil and 290ml water to the yeast mixture and whisk to combine. Place the flour and salt in a large bowl and stir to combine. Make a well in the centre. Add the yeast mixture and stir until mixture comes together. Turn onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Place in a large greased bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
3. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a 24cm-diameter disc. Transfer to a greased baking tray and use your hands to spread and press dough to the edge of the tray. Brush with extra virgin olive oil. Use your fingertips or the end of a wooden spoon to make ‘dimples’ all over the surface of the dough. Drizzle with cream. Top with tomatoes, lightly pressing into the dough. Sprinkle with rosemary. Loosely cover and set aside in a warm, draught-free place for 30 mins to rise slightly.
4. Preheat oven to 250°C. Bake for 20 mins or until the focaccia is light golden and sounds hollow when tapped. Set aside for 10 mins to cool slightly. Season. Cut into pieces and serve warm or at room temperature.
Want more easy recipes? Check out our ‘Recipes from the Stephanie Alexander Kitchen Garden Foundation’ playlist which includes:
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Coconut Blueberry Scones with Earl Grey Tea Glaze
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