SHERRY PLUMPED RAISIN SCONES + VIDEO!!

Hello, Steemers!

My name is Michele and I would like to share with you a wonderful scone recipe for Sherry Plumped Raisin Scones by fellow Steemit baker, 'benita'. She was kind enough to make my Lime Cardamom Scones recipe complete with a photo and review! The recipe that follows is her exact recipe. In my version I had to make a couple of substitutes which I'll explain in the video. Enjoy!
Scroll down for a link to watch the video!

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MARINATED RAISINS

3 tablespoons Sherry (can substitute white grape juice or buttermilk)

1 cup raisins

MAIN INGREDIENTS

4 cups all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

2 sticks frozen salted butter (1/2 pound)

1 1/4 cups buttermilk

TOPPING

1/4 cup coarse sugar (turbinado) and some extra buttermilk for the topping

Preheat the oven to 375 degrees. Soak the raisins in the sherry for about 30 minutes, stirring occasionally.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Roughly chop the frozen butter with a knife into chunks, then cut it into the dry ingredients using a pastry blender or your fingertips. Add in the buttermilk and sherry soaked raisins. Then lightly mix just until the ingredients are evenly distributed. Over mixing will make the scones have a denser texture. The dough will be a little dry and a bit crumbly, but that is normal for scones.

Turn dough onto a floured surface and gently knead it together. Divide the dough in half. Working with one half at a time, gently form the dough into an 8 inch circle about 1 inch thick. Cut into 6-8 wedges depending on size you want. Then repeat with remaining dough.

Place the wedges on a parchment covered baking sheet, leaving about a half inch between them. Brush the tops of the wedges with the extra buttermilk and then sprinkle with the coarse sugar.

Bake for 25-30 minutes or until lightly browned on top. This recipe makes about 12-16 scones.

And here's a another silly video of me making them!

Written with StackEdit.