Raisin Scones are a perfect blend of sweet and buttery, great for breakfast or a snack with tea.
Raisin Scones
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into cubes
1/2 cup raisins (or currants, if preferred)
2/3 cup whole milk (plus extra for brushing)
1 tsp vanilla extract (optional)
1 large egg (optional, for brushing the top)
Instructions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the butter: Add the cold, cubed butter into the dry ingredients. Use a pastry cutter, two knives, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
Add raisins: Stir in the raisins (or currants) until evenly distributed.
Add milk and vanilla: Pour in the milk and vanilla extract (if using). Stir gently with a spoon or spatula until the dough just comes together. Don’t overmix.
Shape the dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick. You can use a round cutter or cut the dough into wedges (about 8 pieces).
Prepare for baking: Place the scones on the prepared baking sheet. Brush the tops with a little milk, or for a golden finish, brush with a beaten egg (optional).
Bake: Bake for 12-15 minutes, or until the scones are lightly golden on top and cooked through.
Cool and serve: Allow the scones to cool slightly on a wire rack before serving. They’re delicious warm with a bit of butter or jam.
Enjoy your fresh, warm raisin scones!