The Perfect Raisin Scone

1682 0

Paul Zhang, sous chef at the Writers Bar, Raffles Beijing Hotel, shares his secret recipe for this English favorite.

30ml brandy (白兰地酒)
15g raisin (提子干)
a pinch of cinnamon (肉桂)
20g sugar (幼砂糖)
40g butter (黄油)
24g eggs (鸡蛋)
60g flour (低筋粉)
60g bread flour (高筋粉)
1.2g salt (盐)
20g milk (牛奶)
7g baking powder (泡打粉)
15g yogurt (酸奶)

Recipe (serves 1-2)
Boil 15ml of brandy together with the raisins and cinnamon. After it has boiled allow it to cool. Add the rest of the brandy. Leave it marinating for 8 hours, or as long as you can. To make the scone batter, mix the sugar and butter until it’s a smooth consistency. Mix in the eggs. Next, add sifted flour and bread flour. Blend in the remaining ingredients: salt, milk, baking powder, and yogurt. Once the dough is smooth, roll it out flat using a rolling pin, place on a tray and put it in the fridge to cool. Pre-heat the oven to 180°C. Once the dough is cool, mold it into your preferred shape. Place the scone onto a baking tray and put in the oven for 15 minutes or until the dough rises. Serve warm with jam and cream.

食谱 (1-2人)

Leave A Reply

Skip to toolbar