Raisin Scones

Scones are an essential part of traditional English tea. These tender, crumbly pastries are similar to a lightly sweet biscuit, with a delicate, buttery texture. They can be enriched with raisins, nuts, or dried berries. The secret to perfect scones is using cold butter, which creates their signature flaky, crumbly texture 

Ingredients (for 12 scones)

• 2 cups flour (250 g)

• 1/4 cup sugar (60 g)

• 2 tsp baking powder

• a pinch of salt

• 75 g cold butter

• 1 egg

• 1/2 cup heavy cream (35%) or milk (120 ml)

• 1 tsp vanilla extract

• 1/2 cup raisins

Steps

1. Mix the dry ingredients (I use 1.5 cups of flour and add the rest later while forming the dough)

2. Grate the butter into the dry ingredients using a coarse grater

3. Mix the egg with cream and vanilla extract

4. Pour the wet mixture into the flour mixture and knead the dough by hand (the dough should be soft and slightly sticky)

5. Roll the dough into a sheet about 1+ cm thick

6. Cut out circles using a round cutter (I used a 4 cm cutter)

7. Brush each scone on top with cream

8. Place the dough onto a baking sheet lined with parchment paper

9. Bake at 180°C (350°F) for about 25 minutes. The scones are ready when the bottoms are golden-brown