In a mixing bowl whisk together flour sugar baking powder baking soda and salt. Grate butter into flour mixture on the large holes of a box grater.
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The steam will assist with the rise.
How to make moist scones. Place a piece of parchment paper until the cooling scones and drizzle the glaze on top. Let the scones barely touch each other. A smaller disc will make a smaller drier scone.
Use your fingers to work in butter mixture should resemble coarse meal then stir in raisins. Gently pat the edges of the scone to make it round. As the scones are baking prepare a simple glaze to finish them off.
Thats the first difference between English style scones and both biscuits and. Grate the frozen butter and add to dry mixture. Dont compress the dough.
Let them rest for about 10 minutes. While the scones are cooling make the glaze by stirring together the powdered sugar heavy cream and vanilla until smooth. Place onto a greased baking sheet and flatten lightly.
Lightly press the top of the scone so it is roughly 15 inches tall and 8 inches in diameter or smaller. In a separate bowl whisk together yogurt cream egg and vanilla until well blended. Bake scones in the upper third of the oven.
With floured hands pat scone dough into balls 2 to 3 inches across depending on what size you want. A larger disc will make a larger more moist scone. The timing will vary depending on the temperature of the oven the pan you use and the size of the scones.
Add ¼ cup of water to an ovenproof container and put on the lower rack of the oven 10 minutes before you bake the scones. Brush the tops of the scones with the egg wash. Brush the scones with a few strokes of heavy cream and pop them into a 400 oven baking for about 12 minutes or until golden.
I opted for a bright glazemade with freshly grated ginger lemon zest lemon juice and confectioners sugar. Start by placing all-purpose flour salt baking powder and sugar in a food processor then add softened butter. Flour your hands and shape a chunk of dough into a disc.
In a medium bowl mix flour 13 cup sugar baking powder baking soda and salt. Whisk together the egg and 1 tablespoon of milk. Use a fork or pastry blender to cut in the butter.
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