How to stop burning raisins in my fruit scones
I often like to make scones and mix some raisins into half the batch to make a nice fruity scone.
However often when I lay out my scones and put them in the oven ones at the surface end up being cooked to a hard inedible lump, while the ones inside the scone are nice soft raisins. Short of covering over any raisins that stick out with extra dough, how can I stop these raisins burning?
Best Answer
Since raisins are a type of dried fruit, they don't have a lot of moisture left in them. Heat from baking with just make them drier, eventually resulting in that chewy, not particularly pleasant lump. The internal raisins are more protected from the heat, so they stay the same consistency.
One solution may be to soak the raisins in water, fruit juice, or even wine (boozy scones!) before cooking. The extra liquid will help prevent that drying effect; you'll still have some consistency difference between "outside" and "inside" raisins, but none will be inedible. I soak raisins as well as dried cranberries and cherries before using them in muffins.
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Quick Answer about "How to stop burning raisins in my fruit scones"
One solution may be to soak the raisins in water, fruit juice, or even wine (boozy scones!) before cooking. The extra liquid will help prevent that drying effect; you'll still have some consistency difference between "outside" and "inside" raisins, but none will be inedible.How do you keep fruit from burning in scones?
Put the dried mixed berries (150g) and water (100ml) into a bowl and leave to soak for 20 minutes - soaking the fruit helps to prevent it burning during cooking. After 20 minutes, drain the water from the dried fruit and put the fruit to one side until needed.Should I soak raisins for scones?
Most raisins benefit from being plumped before using. Soak the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using until they plump up. Pat dry before using if you are not using the soaking liquid in the recipe.What to Soak sultanas in for scones?
Weigh out the required amount of raisins or sultanas, place them in a ziplock bag and add about half a cup of hot liquid. Close the bag and leave them to soak for at least an hour and overnight if you can. Even plain water will make a difference, but fruit juice or liquor works better.How long do you soak raisins before baking?
Place the raisins in a microwave-safe bowl and cover them with liquid; microwave for 2-3 minutes, then soak for 10-15 minutes before folding into batter. Cover the raisins with room temperature liquid and soak for 30 minutes. After that time has passed, they're ready to use!How To Make Scones | Jamie Oliver | AD
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