Jimmy Griffin's Perfect Raspberry and Raisin Irish Scone
photo by twissis
- Ready In:
- 1hr 18mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
Scones
- 2 3⁄4 cups all-purpose flour (use a flour that's low in gluten, like White Lily flour ( but not cake flour!)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1⁄2 cup olive oil
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 cup raisins
- 1⁄2 cup frozen raspberries (without syrup)
-
Glaze
- 2 eggs
directions
- Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
- Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
- Whisk the two eggs (for the glaze) together in a small bowl and set aside.
- Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
- Whisk together the buttermilk, olive oil, sugar, and egg.
- Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
- Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
- Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
- Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
- Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
- Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
- Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
- Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
- Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
- Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.
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Reviews
-
Made for Spring PAC 2008, these scones really are terrific ~ tasty, light & airy, almost cake-like in texture w/the perfect level of sweetness to balance the tart of the raspberries. The dough is fairly sticky & wet, but I used parchment paper lightly sprayed w/PAM & had no prob w/sticking when I patted it out & did the half roll over the berries. I made an error, thawed the berries & they tended to ooze out the edges when I patted it further to compact it w/the berries & reduce its height ~ my fault. I also sprayed my 3" cutter w/PAM & that went well, but the dough is fragile & I think it should be chilled again b4 moving the scones. I hate waste, but if you cut 3" circles from a rectangle, you get your scones & a fair amt of scraps you cannot re-roll for more scones. While the scones were baking, I mixed the scraps, spooned the mix into ramekins, baked them next & they were good too. W/all this said, I plan to cut the dough in bars, squares or triangles next time so it will all be used for scones. This is a fairly labor-intensive method, but so worth it. Thx for sharing this recipe w/us. These will be made again.
RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>