Sunday, September 2, 2007

I Love Ina


The only chef that ever really inspired me is Ina Garten aka The Barefoot Contessa. She has her own cooking show on The Food Network and has published many wonderful cookbooks. I love also that she is self taught and her cooking style is described as Elegant and Earthy. I try to make something from her list of recipes at least once a week. This week I made her Raisin Scones. I make them in the shape of a moon instead of the traditional triangle because the kids like them that way.

Raisin Scones
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
Barefoot Contessa
Big Breakfast

4 cups plus 1 tablespoon flour

2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter,
diced 4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

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