Cooking Instructions
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Step 1
Cut
Butter (1/3 cup)
into few pieces and place the butter in freezer.
Step 2
Preheat oven to 200 degrees C (400 degrees F) or 180 degrees C (350 degrees F) if fan forced.
Step 3
Sift
All-Purpose Flour (1 cup)
,
Baking Powder (1 Tbsp)
and
Salt (1/4 tsp)
together in a large mixing bowl. Stir in the
Oatmeal (2 1/3 cups)
.
Step 4
In a small bowl, whisk
Large Egg (1)
with
Buttermilk (1.5 oz)
together. Set aside.
Step 5
Remove butter from freezer. Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife). Add
Brown Sugar (3 Tbsp)
and
Raisins (1/3 cup)
mixed well.
Step 6
Add egg mixture and mix with a spatula with cutting movement until all come together. If the dough seems too dry, add a little more buttermilk, a teaspoon at a time. Using hand, roughly make dough into a ball. Place the dough in the fridge for 10 – 15 minutes.
Step 7
Remove dough from the fridge. Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Fold it into thirds like a letter. Repeat another time the same way. Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
Step 8
Using a round cutter, cut scone from the dough. Please don’t twist it, just lift it up and push the dough out.
Step 9
Place the scones on the lined baking tray, brush them lightly with buttermilk.
Step 10
Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen. Remove from oven and cool on a wire rack.
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