Wheat and Raisin Scones

Introduction

History

Scones have been a popular baked good in the United Kingdom for centuries. Originally made with oats and cooked on a griddle, scones have evolved over time to include a variety of ingredients such as fruits, nuts, and spices. The combination of wheat and raisins in scones is a classic pairing that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use cold butter when making the dough for scones, as this will help create a flaky texture.

- Do not overwork the dough when kneading it, as this can result in tough scones.

- To ensure even baking, make sure to roll out the dough to a consistent thickness before cutting it into rounds.

Serving Suggestions

Enjoy wheat and raisin scones warm with a pat of butter or a dollop of jam for a tasty breakfast or snack.

Cooking Techniques

Be sure to preheat the oven before baking the scones to ensure even cooking.

- Use a light touch when kneading the dough to avoid overworking it.

Ingredient Substitutions

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

- You can use regular raisins or other dried fruits in place of golden raisins.

Make Ahead Tips

You can prepare the dough for wheat and raisin scones ahead of time and refrigerate it overnight. Simply roll out the dough and bake the scones in the morning for a fresh and delicious breakfast treat.

Presentation Ideas

Serve wheat and raisin scones on a pretty platter with a side of clotted cream and jam for an elegant presentation.

Pairing Recommendations

Enjoy wheat and raisin scones with a cup of hot tea or coffee for a cozy and comforting snack.

Storage and Reheating Instructions

Store leftover scones in an airtight container at room temperature for up to 3 days. To reheat, place scones in a 350°F (177°C) oven for 5 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of wheat and raisin scones contains approximately 180 calories.

Carbohydrates

Each serving of wheat and raisin scones contains approximately 30 grams of carbohydrates.

Fats

Each serving of wheat and raisin scones contains approximately 5 grams of fat.

Proteins

Each serving of wheat and raisin scones contains approximately 3 grams of protein.

Vitamins and minerals

Wheat and raisin scones are a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains wheat and dairy.

Summary

Wheat and raisin scones are a nutritious and delicious baked good that can be enjoyed as part of a balanced diet. They are a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Wheat and raisin scones are a delightful and nutritious baked good that can be enjoyed for breakfast or as a snack. With a hearty combination of whole wheat flour and golden raisins, these scones are sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy afternoon, and I was rummaging through an old recipe book that my mother had passed down to me. As I flipped through the yellowed pages, I stumbled upon a handwritten note tucked between the pages. It was a recipe for Wheat and Raisin Scones, written in elegant cursive script.

I had never heard of such a combination before - wheat and raisins in a scone? It intrigued me. I could almost taste the nutty wheat flour mingling with the sweet bursts of raisins in my mouth. I knew I had to try it.

The note was signed simply, "Evelyn." I racked my brain trying to remember who Evelyn was. Was she a friend of my mother's, a distant relative, or perhaps a neighbor? The name seemed vaguely familiar, but I couldn't quite place it. Nevertheless, I was grateful to Evelyn for sharing this recipe with me.

I gathered the ingredients - whole wheat flour, raisins, buttermilk, butter, sugar, and a pinch of salt - and set to work. As I mixed the dough and shaped the scones, I thought about Evelyn. Who was she, and how did she come to know this recipe? I imagined her in a cozy kitchen, kneading the dough with practiced hands, a smile on her face as the aroma of freshly baked scones filled the room.

The scones emerged from the oven golden and fragrant, with a slightly crunchy crust and a tender crumb. I couldn't wait to taste them. I brewed a pot of tea, slathered the scones with butter and jam, and took a bite. The flavors exploded in my mouth - the earthy wheat, the plump raisins, the hint of sweetness. It was like nothing I had ever tasted before.

I savored every bite, feeling a sense of connection to Evelyn and whoever had passed this recipe down to her. It was more than just a recipe - it was a piece of history, a link to the past. I resolved to learn more about Evelyn and the origins of this recipe.

I asked my mother about Evelyn, but she couldn't remember anyone by that name. I searched through old family photos and documents, but came up empty-handed. It was as if Evelyn had appeared out of thin air, leaving behind only her recipe for Wheat and Raisin Scones.

Undeterred, I decided to share the recipe with my friends and neighbors. I hosted a scone-making party, where we kneaded dough, shaped scones, and baked them to perfection. As we sat around the table, enjoying the fruits of our labor, I told them the story of Evelyn and her mysterious recipe. They listened intently, captivated by the tale.

One of my friends, Mrs. Jenkins, gasped in recognition. "Evelyn," she exclaimed. "I knew an Evelyn once. She was a dear friend of mine, a fellow lover of baking. She used to make these scones for me whenever I visited her."

My heart raced. Could this be the same Evelyn who had written the recipe? I pressed Mrs. Jenkins for more details, eager to uncover the truth.

Mrs. Jenkins recounted fond memories of her friend - a kind, generous woman with a passion for cooking. She described Evelyn's cozy kitchen, filled with the warmth of the oven and the aroma of freshly baked treats. She spoke of the laughter they shared, the stories they told, and the bond they formed over a shared love of food.

As Mrs. Jenkins spoke, I felt a connection to Evelyn growing stronger. She was no longer a mysterious figure from the past, but a real person with a name, a face, and a story to tell. I was determined to learn more about her and the legacy she had left behind.

I reached out to Mrs. Jenkins, asking if she had any mementos or keepsakes from Evelyn. She rummaged through her attic and came back with a faded photo of two women, arms linked, smiling at the camera. "That's Evelyn and me," she said, her eyes misty with nostalgia.

In that moment, everything clicked into place. Evelyn was not just a name on a recipe card, but a dear friend, a beloved sister in baking. She had shared her recipe for Wheat and Raisin Scones with me not out of obligation, but out of love. Love for food, for friendship, for the simple pleasures of life.

I framed the photo of Evelyn and Mrs. Jenkins and hung it in my kitchen, a constant reminder of the power of a shared recipe. Every time I bake a batch of Wheat and Raisin Scones, I think of Evelyn and the legacy she left behind. Her spirit lives on in every crumb, every bite, every moment of joy shared around the table.

And so, dear reader, I urge you to seek out the stories behind the recipes you hold dear. You never know what treasures you may uncover, what connections you may forge, what memories you may create. For in the kitchen, as in life, the simplest ingredients can yield the most profound experiences. So bake on, my friends, and may your scones be as rich in history as they are in flavor.

Categories

| British Recipes | Buttermilk Recipes | Diabetic-friendly Recipes | Golden Raisin Recipes | Raisin Recipes | Scone Recipes | Wheat Flour Recipes |

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