How to make raisin scones with crispy tops and flaky texture. The dough itself is buttery but not sweet, so we add raisins to get natural sweetness and extra flavor.
This recipe is very versatile that you can substitute raisins with currants, cherries, cranberries or other favorite dried fruits of yours.

Note: Sorry I made a mistake in the video by using an egg yolk instead of 1 whole egg. Please follow the recipe below and use 1 whole egg.

Chocolate scones:
   • Making Chocolate Scones [Eggless Recipe]  

Raisin cookies:
   • Coconut Raisin Cookies [Eggless]  

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Silicone kneading mat ↴
https://amzn.to/3hS2P2a

*1 cup = 240 ml

Yield: 10 round scones (23/16" diameter)
Conventional oven baking temp: 400°F or 200°C

Ingredients:
70 ml (¼ cup + 2 tsp) whole milk
1 large egg
250 g (1¾ cup + 3 tbsp) allpurpose flour
14 g (3½ tsp) baking powder
40 g (3 tbsp) granulated white sugar
1.5 g (¼ tsp) salt
100 g (¼ cup + 3 tbsp) cold unsalted butter
70 g raisins

Tips: Butter must be cold, to get a flaky and tender scone. Over mixing the dough will develop excess gluten and thus create a dense scone.
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Note: Sori ada kesalahan di dalam video. Saya cuma pakai 1 kuning telur. Seharusnya pakai 1 telur utuh. Jadi ikuti resep di bawah ya dan pakai 1 telur utuh.

Hasil: 10 scone berdiameter 5,5 cm
Suhu oven konvensional: 200°C atau 400°F

Bahan bahan:
70 ml susu segar full cream
1 telur ukuran besar
250 g tepung serba guna
14 g bubuk pengembang
40 g gula pasir
1,5 g (¼ sdt) garam
100 g butter dingin
70 g raisin

Tips: Harus memakai butter yang dingin supaya teksturnya mengeripik dan renyah. Adonan jangan dicampur terlalu lama agar protein gluten tidak terbentuk dan menghasilkan adonan yang keras.
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Music:
"We Are Free" by Ikson
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