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Easiest Way to Cook Appetizing Raisin Tea Scones

Raisin Tea Scones. These are great for breakfast or a snack. You can skip the raisins and they still would be great. These raisin scones are best enjoyed still warm from the oven and smothered in butter and jam.

Raisin Tea Scones Raisin Scones - If you like raisins and scones, you will love this simple, irresistible, and delicious raisin I have never paid much attention to scones-I don't even remember the last time I had them. Brush the scones with the egg wash and sprinkle with sugar. What else can you call wonderful scones - Wonderful Raisin Scones of course. You can have Raisin Tea Scones using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Raisin Tea Scones

  1. Prepare 200 gms of exe self raising flour.
  2. You need 30 gm of sugar.
  3. You need 50 gm of margarine.
  4. Prepare 80 ml of milk.
  5. You need Pinch of salt.
  6. It's 1 of egg(for brushing).
  7. It's of Lemon rinds.

Perfect for tea-time (or coffee:) Glorious served with butter, clotted cream or preserves. Be the first to review this recipe. The Teatime Raisin Scones recipe out of our category roll! Traditional Newfoundland raisin tea buns are a cousin to scones and biscuits.

Raisin Tea Scones instructions

  1. Preheat oven at 180 degrees.
  2. Mix flour with salt and sieve. Add in margarine and mix till sandy texture then add the raisins.
  3. Dissolve the sugar in the milk, and add into the four mixture. Add in the lemon rinds.
  4. Using a spatula, mix together (not thoroughly) till you get an almost sticky dough.
  5. Prepare your baking tin with grease proof paper. Roll out the dough 1cm thick on a board then using a cookie cutter, make shapes. Place on your prepared tin.
  6. Take your egg and egg wash your scones.
  7. Bake at 180 degrees for 20-25mins. Remove and place on a rack to cool.
  8. Serve with desired beverage.

Like this Newfoundland Raisin Buns recipe? Make raisin scones or plain scones with this recipe. This is an authentic English Scones recipe. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean. I call these scones but they're a bit like thick biscuits.

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