Raisins Scones Aga
My absolute favourite at any time!
Ingredients
- 50 g raisins
- 25 ml Irish whisky
- 40 ml hot water
- 450 g plain flour
- 1-2 tsp baking powder generous teaspoons
- 100 g caster sugar
- 200 g Irish butter diced at room temperature
- 1 egg
- 120 ml buttermilk
- 1 egg wash
- 200 g Raspberry or strawberry jam to serve
- 200 ml Whipped cream to serve
Instructions
- Preheat the baking oven.
- Place the raisins in a bowl and pour over the whisky and hot water. Let the raisin soak for 30 minutes or until needed.
- Next, Sieve the flour and baking powder together into a large bowl. Add the caster sugar and Rub in the butter with your fingertips.
- Add the soaked raisins ( without the liquid)
- Add the egg and the buttermilk and mix to a soft dough.
- If the mixture is too wet & loose at this stage add in a little extra flour.
- Transfer the mixture to a floured surface and flatten it out to about 2-3cm - ¾ inch in depth.
- Using a scone cutter or a glass cut out some shapes and transfer them to a lined baking tray.
- Brush the egg wash over the top of the scone. Bake for 20-25 minutes.
- Remove from the oven and dust with icing sugar.
- Serve the scones with the Raspberry jam and freshly whipped cream.
Notes
Makes 8-10 scones.
if you prefer to use the roasting oven the scones will be crispier and more coloured.
if the baking oven is busy, you can still use the roasting oven place the tray in a cold roasting tray and set another baking tray on the top of the roasting oven. it will hold the extra radiant heat to bake the scones too quickly.
In my options, of course, the best temperature to bake scones in aga / radiant heat ovens is around 160-180˚C.