 |
Total Dough
| Ingredients | Baker's % | Metric/g |
| Bread flour | 100 | 1000 |
| Icing sugar | 32 | 320 |
| Baking powder, double acting | 2.4 | 24 |
| Salt | .8 | 8 |
| Butter | 44 | 440 |
| Eggs | 40 | 400 |
| Milk | 20 | 200 |
| California raisins | 44 | 440 |
| Total | 283.2 | 2832 |
Procedure
Measure raisins into a bowl; add hot water to cover and soak for 15 minutes. Drain for 5 minutes and let raisins stand for at least 1 hour more or overnight.
Mixing
Blend flour, sugar, baking powder and salt together with paddle attachment on low.
Blend in softened butter, eggs and milk. Then, stir in raisins.
Shaping
Roll out dough to about 3/4-inch thickness. Cut into scones and place on parchment lined cookie sheet.
Bake at 360°F for about 18 minutes.
Formulation courtesy of California Raisin
