Ingredients
Method
- Preheat the oven to 350°F.
- In a large bowl, combine the flour, sugar, and baking powder. Cut in the butter with a dough blender or knives until it resembles fine breadcrumbs or sand. Fold in the raisins.
- Make a well in the center and add the beaten egg and milk. Bring the mixture together with a spoon just enough to get everything wet and clumping together.
- Dust a surface with flour and roll out the dough to 1″ thick. Cut into scones using a 2″ round cookie cutter. Place on a cookie sheet about 1″ apart. Brush the tops with the beaten egg yolk.
- Bake for about 15-20 minutes. Cool on a wire rack.
Notes
You can leave out the raisins or replace them with another dried fruit such as dried blueberries. If you replace them with fresh fruit, wait until after you have mixed in the liquid to gently fold in the fresh fruit so it doesn’t get mashed.
