You may also like
Categories:
golden raisins flour whole wheat flour baking powder baking soda salt unsalted butter caraway seeds molasses buttermilk heavy cream rolled oats
Viewed: 27 - Published at: 7 years agoIngredients
- 1/2 cup golden raisins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 teaspoon caraway seeds
- 2 tablespoons treacle or molasses
- 3/4 cup buttermilk
- 2 tablespoons heavy cream
- 2 tablespoons rolled oats
Method
- Preheat the oven to 375 degrees F.
- Place the raisins in a bowl and cover with 1 cup boiling water.
- Let sit and rehydrate for 10 minutes, then drain well in a sieve.
- Into a large bowl sift together the flour, whole wheat flour, baking powder, baking soda and salt.
- Add the butter into the dry ingredients and work with your fingertips until it resembles dry crumbs.
- Add the caraway seeds, treacle, buttermilk and raisins and work with your fingers until just mixed and a wet dough is formed, being careful not to over mix.
- Place the dough on a lightly floured surface and form into a round.
- Press down on the dough with the palm of your hand and press to form a flat round about 1 1/2-inches high.
- With a knife, cut a 1/4-inch deep cross in the center of the dough.
- With a pastry brush paint the dough with the cream and sprinkle the top with the oats.
- Place on a baking sheet and bake until light brown and cooked through, about 30 to 40 minutes.
- Remove from the oven and cool slightly on a wire rack before slicing.
- Serve warm with plenty of sweet butter.
