“Perfect for afternoon tea!”
READY IN:
15mins
SERVES:
10
YIELD:
12-14 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Grease a large baking sheet.
  3. In a large bowl combine flour, sugar, baking powder and salt. With a pastry blender, cut butter into flour mixture until particles are the size of small peas. Stir in raisins.
  4. In a medium bowl, beat 2 eggs lightly with 1 cup milk. Add to flour mixture, stir until just mixed.
  5. On a lightly floured surface, knead dough gently. Pat or roll out the dough into a circle 1/2 inch thick. Using a lightly greased and floured 3-inch biscuit cutter, cut into rounds, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick, continue to cut 3-inch rounds. Leave the cuts as sharp as possible to allow the scones to rise in layers.
  6. Space 1 inch apart onto prepared baking sheet.
  7. In a small bowl, combine 1 egg and 1 Tbsp milk; brush onto scones. Bake 15-18 minutes, or until golden brown. Remove from oven and serve warm.

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