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Golden Raisin and Caraway Scones

Golden Raisin and Caraway Scones


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A sweet and savory scone that's cakey, not crumbly. From Smitten Kitchen.MORE+LESS-

Updated September 11, 2017

2 3/4

cups unbleached all-purpose flour

1

tablespoon baking powder

1 1/2

sticks cold butter, cut into 1/2-inch cubes

1

tablespoon caraway seeds

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  • 2

    Put cubed butter in freezer for 15 minutes. In the meantime, place flour, baking powder and baking soda and mix, using paddle attachment, in the bowl of a stand mixer.

  • 3

    Add butter to stand mixer bowl and mix until butter and flour mixture are the texture of coarse cornmeal.

  • 4

    Add buttermilk, raisins and caraway seeds, mixing on the lowest speed until dough just comes together.

  • 5

    Turn out dough onto a lightly floured surface and knead gently about 2 minutes until dough mostly sticks together.

  • 6

    Roll out dough using hands or a rolling pin, into a rectangle slab about 1 inch thick. Cut into squares, and then cut squares on a diagonal to form triangles.

  • 7

    Bake on an ungreased baking sheet lined with parchment paper about 25 to 30 minutes, until lightly browned.

No nutrition information available for this recipe

More About This Recipe

  • Did you know that the word "scone" is actually pronounced "skahn"?And apparently, they originated in Scotland, not England, as I once naively believed (or so that's the rumor, but I'm no historian).Either way, I'm glad they made their way across the pond.I first made scones with my little brother on my blog when he needed to make them for a school project (which really meant I had to make his project for him, and tell him later how to make it. I'm such a pushover). We made a sweeter type of scone then, and though it was buttery and delicious, after eating just one, I felt a little sugared out.So when I found this lovely scone recipe for Golden Raisin & Caraway Scones, I found my perfect scone match.These scones provide an equal balance of sweet and savory with the unique combination of raisins and caraway seeds. What's also nice about them is they're not nearly as crumbly as scones normally are (which sometimes annoys me). And the mixed textures of the chewy raisins and crunchy caraway seeds take these scones to yet another level of deliciousness.If you're not feeling the raisin-caraway seed mixture, you can substitute 1 cup chopped fresh fruit for it, and only use ¾ cup buttermilk. Also be sure to use aluminum-free baking powder, otherwise you'll end up with a lovely blueish tint to your scones.This recipe is fairly flexible in yield and shape, meaning you can make these into round scones if you please and you could either end up with 12 or 24 scones, depending on how overzealous you get with the bench scraper. Either way, you'll end up with a delicious scone - er, "skahn" - for your next high tea.

The north fork and its scones

Right on the heels of getting caught up from our last weekend away we skipped town again this past weekend, this time in celebration of (I was going to say that I hope you’re sitting down for this, but I suspect it is only us who are bowled over by these numbers) our three-year wedding anniversary and our five-year dating anniversary. Whoa.

I had been angling to go out to the North Fork of Long Island ever since a friend went on and on about what a wonderful place the Table and Inn was. Run by four former restaurant-types, including the fantastic pastry chef, Claudia Fleming, her husband, the everything-else chef, and two former front-of-house managers, the place is cozy and delicious.

In a way, these people are living the dream away from the frenzy of the New York City food scene, they get to cook the food they want and know the people who supply them with it–mostly from the nearby farms and wineries.

We got to live the dream, too, so to speak, spending the first afternoon at a near-deserted public beach. (So different from Brighton, you know, New York City’s take on a public beach, I had to giggle.) Saturday, or the day that storms threatened to ruin our weekend, we used the gray day to visit six (6!) wineries and my, my, do I love New York wines. In fact, I find them to be the polar opposite of the current Napa style, so light and bright and delicious, it took restraint to limit our purchases to thirteen bottles of wine. That night, we had a dinner so good at the restaurant, it defies words, though I suspect they’ll slip through in the coming paragraphs and weeks.

But what I really want to talk about is breakfast. I love a good B&B breakfast, and this one, cooked and served by Ms. Fleming herself, was in itself worth the trip: the New York Times on each table and at the buffet, freshly-squeezed orange juice, delicious coffee, organic cream, local goat milk yogurt (okay, I’ll admit, this wasn’t my bag), freshly picked berries, homemade granola, incredible scrambled eggs on Saturday and a glorious mish-mash frittatas on Sunday and …

… I hesitate to even call these by their name, because if I do, you will summon in your mind all the terrible and disappointing scones you have eaten in your life–and by that, I mean most of them–and not fully come to terms with the amazement that these are. They’re unbelievable. Quite possibly, the most moist scone I have ever eaten and so lightly sweetened, they taste like breakfast, not dessert, as they should. Sure, she’s more famous for coconut tapioca with passionfruit sorbet and caramelized upside-down peach cobblers (oh, and an out-of-print book they cruelly sell only at the Inn, that you will surely see creations from in the coming months), but one bite of these, and you’ll know why she’s Beard Awards material.

And also, welcome in the smitten kitchen any day.

More North Fork: I had more pictures than I could fit in this post! The rest are over here.

Scones, previously: Look, I know what you’re going to say. “What about the dreamy creamy scones?” And here is my response: Please don’t make me choose! I have room in my scone-loving gullet for both recipes, and so should you.

The wineries of the North Fork: This is in no way an exhaustive list, and we are in no way wine connoisseurs. We simply like what we like– as you should too–and these were our favorites from our whirlwind tour. Paumanok (we fell head-over-heels for the Chenin Blanc and the Sauvingnon Blanc), Shinn Estate Vineyards (Coalescence and Estate Merlot), Borghese (the oldest winery on the North Fork, we preferred the reds: Cabernet Franc and Pinot Noir), Peconic Bay (this was our hands-down favorite we tried six wines and liked them all, but actually left with the Rose of Merlot, Reisling–not sweet at all!, Chardonnay and Merlot) and Lenz (Merlot and sparkling Cuvee). Guess what everyone’s getting for their birthday this year!

North Fork Table & Inn Scones

The scones are much lighter, softer (and tastier) and significantly less sweet than those that you’d get in your average coffee shop, with a craggy outer shell-like edge that holds them together fantastically.

This recipe is adapted from the North Fork Table & Inn’s website, and oh, how courteous it was to come home, long to get the weekend back, and find that a piece of it was available to go.

However, when I attempted to make these in the yesterday–twice–I defied what I consider the most important rule in the kitchen: Do not cook when you are rushed or distracted. I left a cup of flour out of the first batch, which actually made a wonderful scone-like muffin, should you be inclined to repeat my mess. And while I got all the ingredients right on the second batch, I cut them way too large (8 wedges, what was I thinking?) and baked them right up next to each other (I repeat, what was I thinking?) and ended up with one pan-sized mega-scone. Albeit, a delicious one.

Makes 12 to 16, depending on how you cut them

2 3/4 cup pastry flour (all-purpose is also fine)
1/4 cup sugar
1 tablespoon aluminum-free baking powder*
1 teaspoon baking soda
6 ounces of butter, in 1/2-inch cubes
1 cup golden raisins plus 1 tablespoon caraway seeds -or- 1 cup fresh fruit of your choice, chopped (I used raspberries)
3/4 to 1 cup buttermilk (use the smaller amount if using fresh fruit, the larger if using the raisin-caraway combo)

Turbinado or sanding sugar for sprinkling (optional, not in the original recipe)

Place cubed butter in freezer for 15 minutes. Meanwhile, measure other ingredients (except buttermilk and fruit) and mix in the bowl of a food processor.

Add butter to processor bowl and mix until the butter and flour mixture are the texture of coarse cornmeal. Transfer the mixture to the bowl of a mixer and add buttermilk and fruit, mixing on the lowest speed until the dough just comes together.

Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness (I skipped the rolling pin and just patted it out with floured hands) and cut into squares. Cut those squares again on the diagonal, creating triangles. Sprinkle with coarse sugar, if you’re using it.

Bake on an ungreased baking sheet (mine stuck ever-so-slightly, so I might line it with parchment next time, though no biggie if you don’t) for 25 to 30 minutes, until lightly browned.

* If you use fresh fruit in a scone, it’s very important that you use an aluminum-free baking powder, or your scones will turn out as blue as mine did — not a pretty sight! Frankly, aluminum-free baking powder is always best to use, especially if you’ve noticed a tinny taste in your biscuits, muffins scones it is avoidable.


Orange and Golden Raisin Scones

I love parties, especially tea parties. I love tea, I love tea sandwiches, and most of all I love a good scone, slathered with devonshire cream (or clotted) and some strawberry jam.

These were recently served at a tea party that was auctioned off by our craft circle. Twenty ladies for the afternoon enjoying tea, sandwiches, savories, desserts and these delicious scones.

Over the years I have experimented with so many different recipes for scones Black Walnut, Almond Coconut, Chocolate Cherry, Pumpkin Chocolate and one of my favorite has been my Walnut Lavender Scones. I’m sure I’ve made orange scones before maybe with raisins but for this one I decided to use golden raisins and then brush the tops with cream and add some of my hail sugar.

I can’t describe how delicious these scones were a little sweet, crunchy on the outside, and studded with golden raisins and lots of orange zest is the best I can do. If that doesn’t make your mouth water and make you want to go make a batch of them to have with your morning cup of tea, I don’t know what would.

Give these a try sometime. They freeze beautifully and only need a slight thawing before popping in a 400° oven to brown. Get your tea going about the time these are ready to come out of the oven.

BLAST FROM THE PAST: Apple Fritters with Creme Anglaise has been a favorite of mine since the early 70’s.

Mix the dry ingredients and then using a pastry blender, break up the butter until you have little pieces the size of peas.

Gather the dough up and roll out until you have about 3/4″ thickness and cut with a 2-3″ cookie cutter.


Irish Soda Bread with Caraway Seeds and Raisins

Irish Soda Bread with Caraway Seeds and Raisins – perfect for your next St. Patrick’s Day celebration, or anytime!

St. Patrick’s Day is right around the corner, and fittingly so, I’ve been in the mood for some delicious Irish (or Irish inspired) food. Earlier this week, I shared my Slow Cooker Guinness Steak and Black Beans Chili, and today I’m sharing this recipe for Irish Soda Bread with Caraway Seeds and Raisins, which is a wonderful accompaniment to the chili.

I love Irish Soda Bread, it is so delicious, yet so easy to make. I wanted to try a new recipe this time and I knew I wanted it to include caraway seeds. I found this recipe at allrecipes.com, it includes both caraway seeds and raisins and sounded delicious. It came out beautifully, all puffed and golden brown on the outside and it is indeed delicious!

The main change I made was to reduce the amount of raisins, from what the original recipe called for, and I think this way, there is the just the right balance between the caraway seeds and the raisins. I also soak the raisins before adding them to the batter, this way the raisins stay plump and juicy while baking.

Also, note that this recipe calls for sour cream — I use light — thus, the dough is wetter than that of a more traditional Irish Soda Bread.

This Irish Soda Bread with Caraway Seeds and Raisins is perfect for a St. Patrick’s Day dinner, party or other celebration. This beautiful loaf would also be wonderful for a brunch buffet for Easter, or anytime, and is great to take to a potluck.

This Irish Soda Bread with Caraway Seeds and Raisins is wonderful served along side a bowl of Slow Cooker Guinness Steak and Black Bean Chili it is also wonderful with Crock Pot Apple and Brown Sugar Corned Beef & Cabbage.

A slice of this Irish Soda Bread with Caraway Seeds and Raisins is delicious toasted with a pat of butter, wonderful for breakfast with a cup of coffee or as a snack with a steaming mug of tea any time of day!


  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon caraway seeds
  • 8 tablespoons unsalted butter, at room temperature (see note)
  • 1/2 cup sugar, plus more for sprinkling
  • 1 tablespoon milk
  • 1/2 cup raisins

Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, salt, and caraway seeds. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes. Beat in dry ingredients and, when almost incorporated, milk. When dough has just about come together, stir in raisins.

Divide dough into two equal pieces. Use your hands or a rolling pin to pat one ball of dough into a 7-inch circle. Place on one baking sheet. Repeat with other ball of dough. Lightly score each circle into 8 wedges with a sharp knife and sprinkle the surface with sugar. Bake until dough is golden, about 30 minutes.

Let cookies cool, then use a sharp knife to cut into wedges along score lines. Cookies can be kept in an airtight container for up to three days.


  • Large mixing bowl
  • Small bowl
  • Whisk
  • Baking tray
  • Parchment paper
  • Cookie Cutter
  • Wire Rack and spoons

If you’re looking for a traditional, authentic, and flat-out simple Irish scone recipe, you’ve come to the right place. Here’s how you make them (and don’t forget to get the full recipe with measurements, on the page down below) :

  1. Flour power! Add self-raising flour to a large mixing bowl.
  2. Frozen butter : Grate the frozen butter into the bowl. Frozen butter is my secret ingredient here, and I explain why in the next section.
  3. Add your fix-ins. Stir in raisins, baking powder, and sugar.
  4. Milk and eggs. Whisk the eggs and milk in a separate small bowl, add into the mixing bowl, and stir until a soft dough is formed.
  5. Press and cut. On a floured surface, press the scones and then cut them out with a cookie cutter. Combine the leftover dough and repeat until you’ve used it all up.
  6. Baking time! Place the scones on a parchment-lined baking tray. After bringing the oven to 425 degrees, bake before cooling on a wire rack.
  7. It’s time to eat! Once the scones are cooled, add butter, jam, and fresh cream.

  • 2 ½ cups whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cubed
  • ⅔ cup dried currants
  • ¾ cup low-fat buttermilk
  • ¼ cup pure maple syrup
  • 1 large egg
  • ½ cup confectioners' sugar
  • 1 tablespoon orange juice

To prepare scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.

Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined do not overmix.

Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.

Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.


Recipes with raisins - 98 recipes

Raising Canes (Caines) is a fast food restaurant that serves nothing but chicken fingers and fries here in the sout.

  • 1/2 cup mayonnaise (not Miracle Whip)
  • 1/4 cup ketchup
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon white vinegar
  • 1/2 teaspoon black pepper

Bacon Broccoli Salad with Raisins and Sunflower Seeds

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10.

  • 1/2 lb. bacon
  • 4 heads broccoli, cut into bite-sized pieces
  • 1 1/2 c. raisins
  • 1 1/2 c. unsalted sunflower seeds
  • 1/2 c. chopped onion
  • 1 c. mayonnaise
  • 1/4 c. white sugar
  • 1/4 c. splenda
  • 2 tbs. white wine vinegar

Irish Soda Bread with Raisins and Caraway Recipe

This was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald in.

  • 1-3/4 hours | 20 min prep
  • 5 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, cut into cubes,room temperature
  • 2 1/2 cups raisins
  • 3 tablespoons caraway seeds
  • 2 1/2 cups buttermilk
  • 1 large egg

Raisin Pecan Oatmeal Cookies

  • 1 1/2 cups pecans
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1 1/2 cups raisins

Rum Raisin Butter Tart Squares

The topping on these Rum Raisin Butter Tart Squares forms a delicate crust, so do not over bake them or the top wil.

  • TOPPING:
  • 1/2 cup butter, softened (125 mL)
  • 2 tablespoons icing sugar (30 mL)
  • 1 1/2 cups all-purpose flour (375 mL)
  • 1 1/2 cups brown sugar, packed (375 mL)
  • 1/4 cup butter, melted (60 mL)
  • 2 eggs, beaten
  • 1 tablespoon white vinegar, (15 mL)
  • 1 tablespoon dark rum or amber rum (15 mL)
  • 1 teaspoon vanilla (5 mL)
  • 1 cup raisins (250 mL)

Super Healthy Oatmeal Raisin Cookies

Chewy and hearty, these oatmeal raisin cookies are both tasty and incredibly healthy

  • 3/4 cup canola oil
  • 1 cup honey
  • 2 eggs, lightly beaten (preferably organic)
  • 2 tsp pure vanilla extract
  • 1/2 cup raisins
  • 1/2 cup toasted chopped walnuts
  • 1 1/2 cups wheat germ
  • 2 cups old-fashioned rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup powdered fat-free milk (preferably organic)
  • 1 tsp salt

Sweet Braided Czech Bread with Almonds & Raisins

Mix the yeast, 1 tablespoon sugar, and cream together in the bowl of a stand mixer (or a large mixing bowl)

  • 4 1/2 teaspoons (2 envelopes) active dry yeast
  • 1 cup sugar, divided
  • 1/2 cup heavy cream
  • 8 cups all-purpose flour
  • 1 cup (1/2 pound) unsalted butter, softened at room temperature for 2 hours
  • 1 lemon, zested
  • 1 tablespoon salt
  • 1 teaspoon nutmeg
  • 2 large eggs
  • 2 large egg yolks, plus extra for garnish
  • 2 cups whole or 2% milk, warmed
  • 1 cup chopped blanched almonds, plus extra to garnish
  • 1 cup golden raisins, plumped in warm water and drained well

Raisin-Orange Scones

Preheat oven to 400 degrees F

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 6 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 5 tablespoons cold butter, cut into 1/4-inch cubes
  • 1/2 cup raisins, chopped
  • 3/4 cup whole milk, plus more for brushing
  • Juice of 1 orange
  • Raw sugar, for sprinkling

APPLE = RAISIN FRENCH PIE

raisin filling. combine raisins, water, and lemon juice in a heavy saucepan over medium heat


Raisin Scones


1. Stir together flour, sugar, baking powder, salt and Kellogg's® All-Bran® cereal. Using pastry blender cut in margarine until mixture resembles coarse crumbs. Stir in raisins. Set aside.

2. In large mixing bowl, beat egg white slightly. Remove 1 tablespoon egg white. Beat remaining egg slightly in measuring cup, adding milk to measure 3/4 cup. Pour back into mixing bowl. Add flour mixture, stirring only until combined. Turn dough out on lightly floured board and knead gently about 5 times. Roll out into 12 x 6-inch rectangle. Cut into 16 triangles.

3. Beat reserved egg white with water. Brush over tops of scones. Sprinkle with sugar. Place on baking sheets coated with cooking spray.

4. Bake at 425°F about 15 minutes or until golden brown. Serve hot accompanied by butter and preserves, if desired.

Nutritional Facts:

This Raisin Scones recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


Recipe Summary

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick cold unsalted butter
  • 1/2 cup dried currants
  • 2 teaspoons caraway seeds
  • 1 cup cold buttermilk
  • 1 cup confectioners' sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon grated orange zest

Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.

Cut butter into small pieces work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk stir until just combined.

Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.

Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones serve.