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A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. The scone is said to be closely related to the Scottish flatbread known as bannock. The name is said to have come from where Scottish kings were crowned, The Stone of Destiny. Others have interpreted that the bread has been linked to the Dutch word, Shcoonbrot, which means fine white bread. Some people would say it is of a German word sconbrot, or fine beautiful bread. Regardless of the origin we love them!

A scone is a quick bread that is baked in a moderately hot oven so that the dough sets quickly and has a light brown top. Some of the early recipes indicate that the first ones were made with different types of oats. They were shaped into a large circle, scored and triangles. Further down the line, the scored triangles became the wedges, and this is what we are familiar with today.

Raisin and Nut Scone Recipe

3 1/2 Cups all purpose flour

2 1/4 Teaspoon of baking powder

1/4 Cup sugar

1 Cup cold butter

1/2 Cup raisins

1/4 Cup of Ground Pecans

2/3 Cup milk

1 large egg

2 Teaspoons of sugar

Egg Wash:

1 Tablespoon of milk

1 Large Egg

Helpful Tips: Here is the mixing method that I would recommend for these scones. For the best results you should use a pastry blender. If you do not own one you can use two knives, or your fingers and these will work equally good. Sometimes even better if you are a novice baker, as you will have a much harder time of overworking the dough mixture.

First you will preheat oven to 400F. You will then mix the flour, baking powder, and sugar in a large bowl, give it a quick whisk to blend. Next you will cut in butter with a pastry blender, or two knives, or your fingers until mixture is crumb like. You will then stir in the nuts, and raisins at this time and mix. If you are adding any other fruit etc, this is the time you would add them, such as dates, prunes etc. You will begin to whisk together the egg, and milk, and start to gradually add it to the flour mixture. You will stir with a fork, or wooden spoon just until the dry goods are moistened, you do not want a smooth dough. On a lightly floured surface, knead the dough 3 or 4 times.

Do not roll the dough to an inch thickness, you will pat the dough lightly, because if you do not it will keep them from rising correctly. You will then cut the scone dough into wedges, or shapes of some sort, or cut with a 2 inch round cookie cutter. The scones can be cut into any design you like such as square shapes, triangles, rectangular etc. Scones placed close together on a baking sheet will be softer, than those spaced farther apart. To promote crustiness, cool them uncovered, or wrap them while hot for softer tops.

You will then place the scones on a lightly greased baking sheet or one prepared with a nonstick spray. You will then brush with a tablespoon of egg wash, and sprinkle with sugar on top of each scone.

Bake in preheated oven for 15 minutes or until lightly golden. Cool briefly on a wire rack. The scones are best served warm with butter, preserves, or any topping you would like.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: EzineArticles.com

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