Tea Scented Raisin Scones
 
Prep time
Cook time
Total time
 
These scones are moist and delicious, the perfect pastry to dip in tea or coffee. Recipe adapted from French Pastry School recipe.
Serves: 12 scones
Ingredients
  • 1 Cup of Dry Raisins (160 g)
  • 2 Cups of Very Hot Water (160 g)
  • 1 Bag of Rooibos Vanilla Tea (or your favorite tea flavor)
  • 3¼ cups of flour (560 g) (preferably pastry flour, but I used all purpose)
  • 1 pinch of salt (5 g)
  • ⅓ cups of sugar (90 g)
  • 3¾ teaspoons baking powder (22 g)
  • 10½ Tablespoons of Butter (150 g)
  • 2 teaspoons of vanilla extract
  • ⅔ cups of sour cream (125 g)
  • ⅔ cups of heavy cream (125 g)
  • 2 whole eggs (100 g)
  • 1 egg yolk (50 g)
  • 1 tablespoons of heavy cream (12.5 g)
  • pinch of salt
  • 2 Tablespoons of turbinado sugar
Instructions
  1. Boil the water and steep the tea. Add the raisins and let soak for 30 minutes. Drain and set aside.
  2. Preheat oven to 375 degrees Fahrenheit on convection.
  3. Place the flour, salt, sugar, and baking powder in a mixing bowl and pulse a few times.
  4. Add the butter, sour cream, vanilla extract, heavy cream and eggs to sand the mixture together. Mix until the ingredients come together in a buttery crumb. You shouldn't see any large lumps of butter but try not to overmix as this will make the scones tough. The crumbs should come together when pressed between two fingers. This is different than many recipes which begin with a creaming of the butter and eggs and add the solids later. This recipe begins with a sanding instead of a creaming emulsion.
  5. Pour the mixture out onto a Silpat and gently fold in the raisins.
  6. Shape the dough into a long rectangle. Roll with a rolling pin to ¾ inch thickness and 4 to 5 inches height.
  7. Cut the scones into triangles that are roughly the same size.
  8. Make an egg wash by mixing the egg yolk, the extra heavy cream, and a pinch of salt. Brush on top of each scone twice. Sprinkle with turbinado sugar.
  9. Bake at 375 degrees Fahrenheit convection for 15 to 20 minutes, until golden brown.
Recipe by chefdruck.com at https://chefdruck.com/2012/06/scones/