These raisin scones are buttery and flaky baked biscuits. Super easy to make and bake. The raisins can be substituted with dried cranberries or some fresh blueberries, strawberries etc.
Prep Time: 10 minutesminutes
Cook Time: 16 minutesminutes
Total Time: 26 minutesminutes
Servings: 8scones
Ingredients
2 1/4cupsall purpose flour
1/3cupwhite sugar
4tspbaking powder
1/2tspsalt
1/2cupcold butter, cut into small cubes
1/2cupraisins
3/4cupmilk
1egg
Instructions
Preheat oven to 400F.
In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the raisins.
In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands until combined. Work gently and be careful to not over-mix the batter.
Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 8 inch disc. Cut into 8 equal wedges.
Place wedges on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 16-18 minutes. The scones should be just starting to brown on top.
They are the best served right away although the are very tasty served at room temperature.