Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
buttermilk	1	cup		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
raspberry	1/2	cup	frozen	31.98	7.3431	0.738	0.3998
egg	2			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.