>> Saturday, 2 August 2008
I know there are folks out there who treat a recipe like an immutable law. They don’t want to mess with the recipe for fear that a Secret Recipe Police will burst into their kitchen and haul them off to the kitchen crimes court. I take a different view. I think a recipe is like a suggestion from a good friend or from someone who has tried out this meal before. It’s your job to play around with that recipe in your quest to get exactly the right taste for you and your family. Click here to read the rest of the column as I discuss my trials in coming up with a Raisin Scone recipe that suits my taste.
Please see my recipe below. It is very flexible and is only offered as a guide. Follow it exactly if you want to but I invite you to play around with it and make it your own.
Yield: 8 Wedges
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar, plus extra for sprinkling
1 cup (8 oz) cold unsalted butter
3/4 cup raisins
2/3 cup whole milk, chilled
1 egg lightly beaten
1 egg plus 1 tablespoon water, lightly beaten
1 large bowl
1 large baking sheet lined with parchment paper or lightly floured
1 rubber spatula or wooden spoon
1 pastry cutter/blender or 2 table knives
1 small bowl
1 pastry brush
Preheat oven to 400 degrees F with rack in the middle of the oven.
- Mix together, flour, baking powder, baking soda, cinnamon, salt and sugar in large bowl
- Cut in chilled butter until mixture resembles coarse crumbs
- Stir in raisins
- Add egg and milk to flour mixture to form a soft dough. Do not knead, all you're doing is bringing the ingredients together
- Turn dough onto a floured surface and pat gently into a 10-inch circle with about 1-inch thickness
- Cut into shapes of your choice: wedges or circles. If you're cutting circles, gather the ends after the first cutting, roll them together and continue cutting
- Transfer to baking sheet, brush with egg wash and sprinkle with sugar
- Bake for 16 - 18 minutes or until golden brown
- Cool on rack and serve at room temperature with jam, jelly, butter or as is
There are times however, when a recipe needs no adjusting to suit your taste, it is good just as is. Such was the case with Chuck's Breakfast Bread. It was moist, savoury and delicious. It was a big hit with my guests and tasters also and will now definitely be a must-make whenever I'm hosting a breakfast, brunch or tea. Click here for his post and click here for his recipe.
This week over at Forgive Me My Nonsense... It's Emancipation Day