Raisin Scones

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Pretty sure I subconsciously bake some scones since my English friends arrive today.


500 grams of self-rising flour
1 teaspoon cinnamon
1/2 teaspoon cardamom
50 grams sugar
4 oz cold butter
300 ml of buttermilk
1/2 cup golden raisins
1 beaten egg + a little water for wash


Preheat oven to 425 degrees F.

Place flour, sugar, cinnamon, and cardamom in a large bowl and mix to combine by hand.  Crumble in the butter until you have a slight even crumb (it is fine if they are not the same size.  Make a well in the center and add the buttermilk.  Move the bowl in a circle with one hand and toss the flour mixture over the milk again and again.  Add the raisins and gently mix in. The key is to gently handle the mixture and not to compress it too much.

Once the flour and milk have blended, pour out mixture onto a lightly flour counter. Push together ingredients and form a circle of the dough. Press down gently to until you have desired thickness, about 1″ high.  Use a biscuit cutter dipped in flour (each time) to cut out each scone.  Place on cookie sheet and  brush gently with egg wash.

Cook for approximately 15 minutes until golden on top. Let cool on a clean dry tea towel on a wire rack.

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