Jimmy Griffin's Perfect Raspberry And Raisin Irish Scone

Total Time: 1 hr 18 mins Preparation Time: 1 hr Cook Time: 18 mins

Ingredients

• Servings: 12
• 2 3/4 cups all-purpose flour (use a flour that's low in gluten, like lily flour ( but not cake flour!)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup olive oil
• 1/2 cup sugar
• 1 egg
• 1/2 cup raisins
• 1/2 cup frozen raspberries (without syrup)
• 2 eggs

Recipe

• 1 preheat oven to 500. (yes, 500 f.) place rack in the middle of the oven.
• 2 spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
• 3 whisk the two eggs (for the glaze) together in a small bowl and set aside.
• 4 combine flour with baking powder and salt. sift five times. (yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) set aside.
• 5 whisk together the buttermilk, olive oil, sugar, and egg.
• 6 moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. this will immediately start to activate the baking powder, so don't loiter! make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. blend together with a wooden spoon, as lightly as you can.
• 7 turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. pat it into a rough rectangle about one inch high.
• 8 remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
• 9 cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
• 10 remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
• 11 transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
• 12 glaze the tops with the beaten egg mixture. refrigerate scones for 15 minutes, then glaze the scones again.
• 13 turn the oven temperature down to 425°f bake for 18 minutes. don't bake any longer, even if you're tempted to!
• 14 cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
• 15 scones will stay moist for about two days. they freeze well. they're best served warm, with good butter and jam.