Raisin Tea Biscuits

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If you like scones, then you are going to love these tea biscuits!

Ingredients:

1 cup raisins (145 grams)-soaked in 1 cup very hot water

3 cups AP flour (420 grams)

3/4 cup granulated sugar (150 grams)

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (170 grams)

1 cup evaporated milk (252 grams)

2 tablespoons fresh lemon juice (30 grams)

2 teaspoons vanilla bean extract (pure vanilla extract can also be used)

1 large egg + 1 tablespoon water (to make egg wash)

Instructions:

Prepare baking sheet by lining it with a piece of parchment paper or silicone pad.  Preheat oven to 375° F (190° C).

Soak raisins in the hot water for 10-15 minutes, drain, and set aside.

Grate very cold butter and place in refrigerator until ready to use.

Line baking sheet with parchment or silicone pad.

Whisk the dry ingredients together in a large mixing bowl.

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Add cold butter to dry ingredients and work in gently with your fingers.  Add drained raisins and stir.

Add lemon juice and vanilla to evaporated milk.  Stir the liquids until combined.

Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well.  With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball.  Do not over mix!!

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Turn the dough onto a lightly floured surface.  Roll the dough 3/4″ -1″ thickness.  Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.

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Make an egg wash by mixing the egg and water together in a small bowl.  Brush egg wash on biscuits using a pastry brush.

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Bake for 20 minutes or until golden brown. Transfer to a cooling rack.  These biscuits are best served fresh.  I like to have mine with a little butter and lime (or lemon curd).

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I hope you make these delicious tea biscuits.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

 

The BEST Chocolate Chip Scones!

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I am a lover of all things chocolate!!  Remember those delectable blueberry scones I made a few months ago?  Well, why not make scones with chocolate?!!  Mind you, this  recipe can be adapted to add pretty much anything your little heart desires, but you are going to love these!  They are so flaky on the inside and crunchy on the outside!  This is achieved by rolling and folding the dough a few times (just as we do when we make puff pastry).  This creates layers that are forced apart by steam when they are baked.  This technique prevents a dense and crumbly texture.  It also keeps the abundant amount of chocolate chips evenly distributed throughout the scones!!  Adding melted butter and course sugar gives them an amazing crunch with each and every bite.  YUM!!!

First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture. Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.

It is very important not to overwork the dough. If you do, your scones will be tough instead of tender. You will only want to knead and fold the dough the number of times called for in this recipe.

Ingredients:

  • 8 tablespoons frozen unsalted butter (113 grams)
  • 1 1/2 cups dark (or semi-sweet) chocolate chips (252 grams)
  •  1/2 cup sour cream (115 grams)
  • 1/2 cup whole milk (120 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1/4 cup light brown sugar (50 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons melted butter and turbinado sugar to put on top of the scones before baking

Instructions:

Line baking sheet with parchment paper or silicone pad.  Preheat oven to 425 degrees.

Measure chocolate chips in a medium bowl and set aside.

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Grate frozen butter and place in a bowl.  Put in the freezer until ready to use. Place milk and sour cream in a medium bowl and whisk until incorporated.  Put in the refrigerator until ready to use.

Whisk flour, light brown sugar, baking powder, baking soda and salt together in a medium bowl.  Add grated butter (frozen from the freezer) to the flour mixture.  Gently fold in with your fingers until coated.

Remove milk/sour cream mixture from the refrigerator and fold into the flour and butter mixture just until combined.

Transfer dough to a generously floured surface and gently knead 6 to 8 times with floured hands (do not overwork dough).

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Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter). I used my large bench scraper to help me with this process. Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square. Chill in the freezer for 5 minutes. (I put mine on a floured plate).

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Place dough on lightly floured dish and freeze for five minutes (do not overchill)

Transfer the dough to a floured surface and roll into a 12” square again. Place chocolate chips on top of the dough and gently press into the dough.

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Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.

Using a sharp (and floured) knife or cutter, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles). Place them on a prepared baking sheet, brush with melted butter and sprinkle with sugar. Bake for 17-22  minutes or until tops and bottoms are golden brown.  Transfer to a cooling rack for 10 minute.  These are best served warm or at room temperature.  (You can make them ahead of time and freeze them too, if you would like.)

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Crispy on the outside…flaky on the inside!! PERFECT!

These are perfect accompanied with coffee or tea, but they are definitely the star of the show!!!

I hope you make these very soon, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your confections:)