In a mixer using the
paddle attachment, combine the flours, sugar, baking powder, baking soda and
mix for 1 minute then add chilled butter. Mix until coarse meal crumb is
obtained.
In a food processor or blender place the cottage cheese or whipping cream and
eggs, blend until smooth. Pour the milk and the cottage cheese or whipping
cream / egg mixture into the dry ingredients. Mix until the dough starts to
pull away from the bowl, add raisins and continue mixing until the dough (just)
comes together. DO NOT OVER MIX.
Two methods of forming can be used:
-
A regular sized ice cream scoop can be used.
Scoop out the dough onto a parchment lined baking sheet, placing the scones 1
inch (25 mm apart. Using the palm of the hand, flatten dough to desired
thickness.
-
On a lightly floured board, roll out dough to
a 1 inch (25 mm) thickness, then using a 2 1/2 inch (63.5 mm) cutter or glass,
cut circles and place on parchment lined baking sheet as above.
Brush tops of scones with additional milk (or
eggwash). Bake in 400 degree F (240 degree C) oven for 10 - 15 minutes, or
until golden brown. Check for proper golden brown color on the bottom of a
center scone on the baking sheet. If necessary, lower oven temperature. Cool to
room temperature before packaging. Scones freeze well up to three months.
Internal temperature 182 degree F.
**The two flour quantities equal 100% flour weight
If a savory, cheese or meat scone is desired, lower the sugar to 5% of the
flour weight.
