I always try to see the good in everything. It’s my personal belief that everything has its natural beauty. There is always a way to look at thing that allows yourself to see the good side of it. For example, when I am sick, I don’t beat myself up and feel miserable, but I see a chance to rest, to ask for help and to lay in bed eating soup all day; or when I am stuck with my kitchen mishap, I embrace the incident and cherish what that happy little accident helps me discover another way to delightfully enjoy that dish.
Well, I made some raisin scones today. The weather is encouraging me to bake them. Sadik’s friend has also gifted us a big sack of raisins that I’ve been meaning to utilize. So raisin scone it is! Something about the buttery delicious scones with a cup of tea makes me feel very inspiring today. Now I have to confess one thing: when I bake, I never really measure the ingredients. I am a blind baker if there’s such term. I put things together the way my eyes and hands seem to agree, and most of the time, I am very fortunate. Today, after I mixed all scone ingredients in a bowl, I realized the mixture was too soft and sticky. I added too much milk and eggs into it. I couldn’t work it into the dough so I ended up scooping the thick batter into the baking sheet and baked until the golden brown. And Gosh, I was lucky again. The scones came out golden, crisp and just soft and oozy on the inside.
The way the scone cracks and let the buttery steam escape is so heavenly. The raisins are gorgeous, just enough sweet, looking like night gems in the scones. I will make a better one tomorrow, but well, I love these soft scones very much as well.
Soft Raisin Scone
3 cups flour
1 tsp baking powder
3 tbsp granulated sugar
150 gm chilled butter- cut into small cubes
1/2 tsp vanilla extract
1 cup milk
1 cup raisins
Combine flour, baking powder and sugar in a large bowl. Add butter and rub the butter into the flour mixure with your hand until the grainy texture is formed.
In another bowl, whisk eggs, vanilla extract and milk until combined. Add Raisins and stir.
Add wet ingredients into the dry ingredients and roughly mix it. Do not over-mix the batter.
Scope the thick batter into the baking tray which is lined with baking parchment.
Bake the scones in a preheated oven at 240 degree C for 20 minutes or until the scones are golden brown.
The scones are wonderful with coffee or tea. My little one enjoys it with hot chocolate.