Raisin Scones

Ingredients

• 3 cups all-purpose flour (See notes if outside the US)
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 8 tablespoons butter (cut into small cubes)
• 1 cup half and half (whipping cream or milk, plus 1 to 2 tablespoons extra for brushing)
• 2 eggs
• 1 cup raisins

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Sift together the flour, sugar, baking powder, and salt in a large bowl.

3. 3

   Add the cubed butter to the flour mixture. Toss to coat, then rub the butter between your palms or fingertips until the mixture looks like large crumbs. Stir in the raisins.

4. 4

   In a separate bowl, whisk together the cream (or milk) and eggs.

5. 5

   Pour the egg mixture into the flour mixture. Stir gently to bring the dough together. If it feels too sticky, add a little more flour. If it feels too dry, add a splash more cream.

6. 6

   Turn the dough onto a lightly floured surface. With floured hands, knead 25–30 times until the dough is smooth.

7. 7

   Place a sheet of parchment paper (cut to fit your baking sheet) on your work surface and lightly flour it. Transfer the dough onto the paper and press it into a disk. Using a floured rolling pin, roll it into a 9-inch round, about 1 inch thick.

8. 8

   Transfer the parchment and dough to a baking sheet. Cut the dough into 8 equal wedges.

9. 9

   Brush the tops lightly with milk or cream.

10. 10

    Bake for 20–25 minutes, or until golden brown.