Scones are a game-changer, aren't they? Once you've had a taste, there's no turning back! The hype is real. The process of making them might seem a bit challenging at first, but trust me, once you get the hang of it, you'll be whipping up batches of these cinnamon raisin scones like a pro. Whether for shalosh seudos, Shavuos, or brunch, or just for a snack, they're worth the delicious journey.
Dry ingredients
2 cups flour
½ cup sugar
½ teaspoon salt|
2 teaspoons baking powder
1 teaspoon cinnamon
Wet ingredients
1 egg
1 teaspoon vanilla extract
½ cup heavy cream + 2 tablespoons for brushing
Additional ingredients
1 stick frozen or very cold butter
3/4 cup raisins
1 tablespoon turbinado sugar
Whisk together the dry ingredients in one bowl and whisk together the wet in another bowl.
Dice the butter and incorporate it into the dry ingredients, using your hands. Then add the wet ingredients. Gently press the whole mixture together to form a shaggy dough.
Add the raisins and fold them in gently.
Form dough into a disc shape about 1 inch high. Place on a parchment-lined baking sheet and freeze for 20 minutes.
Slice the disc into equal-size wedges (like a pie). Separate the slices on the parchment paper. Brush each wedge with heavy cream, then sprinkle with turbinado sugar. Bake at 400°F for 15-18 minutes.
Enjoy!
Recipe and styling by Yocheved Shvarzblat
Photo by Sruly Fryde
Featured in Whisk by Ami Magazine
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