Who doesn’t want to wake up to freshly baked scones?
2 cups flour
2 tbsp sugar
4 tsp baking powder
½ tsp salt
3 tbsp unsalted butter , cold
1/2 cup golden raisins
⅔ c milk
1 egg yolk beaten with 1 tbsp milk (to glaze)
In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs. Stir in the raisins, then add the milk and mix with a wooden spoon just until the dough comes together and no lumps remain. Dust the dough with flour and place it on a lightly floured counter top. Press the dough into a round that is roughly 1 inch thick. Using a cookie cutter, cut the dough into 2 inch circles. Place the rounds onto a greased and floured baking sheet.
Let the scones rest on the baking sheet for 15 minutes, while you preheat your oven to 425 F. Just before putting the scones into the oven, brush them with the egg yolk and milk mixture. Bake the scones for 12-15 minutes, until golden and firm. Remove the baked scones from the oven and let them cool for 30 minutes.
I worked with this recipe.