3 cups all-purpose flour
1 tablespoon active dry yeast
1/4 cup granulated sugar
1/4 cup brown sugar, broken into small pieces and placed in a separate bowl
1/2 cup black raisins, without seeds
1/2 cup cold butter, cut into small pieces
1 cup heavy cream
3 cups all-purpose flour
1 tablespoon active dry yeast
1/4 cup granulated sugar
1/4 cup brown sugar, broken into small pieces and placed in a separate bowl
1/2 cup black raisins, without seeds
1/2 cup cold butter, cut into small pieces
1 cup heavy cream
Preheat the oven to 400°F (200°C)
Butter two medium-sized baking sheets. Reserve
In a bowl, sift together the flour and yeast
Mix in both types of sugar and raisins
Add the cold butter and mix with your fingers until it forms a crumbly mixture
Add enough heavy cream to form a light and firm dough
Turn the dough onto a floured surface and knead until everything is well mixed
Form the dough into a ball and shape it into a disk
Roll out the dough with a rolling pin to a thickness of 5 mm and cut out circles of 5 cm in diameter using a biscuit cutter
Gather up any remaining dough and repeat the process
Place the scones on the prepared baking sheets and bake for 20 minutes or until the bottom is golden brown
Remove from the oven and let cool on a wire rack
Yield: 46 units
Nutrition information: 71 calories per unit
Note: Scones can be prepared ahead of time, stored
When serving, wrap in aluminum foil and bake in a medium oven (180°C).
