This recipe for raisin scones is perfectly paired with a cup of afternoon tea.
2 cups all-purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup cold unsalted butter, cubed
1/4 cup sultana raisins
3/4 cup milk
Optional: 1/2 tsp ground nutmeg or cinnamon, orange zest.
In a large bowl sift together flour, baking powder, sugar, and salt.
With a pastry blender or two knives, cut in the butter until you have a course mixture. Add raisins.
In a glass measuring cup, beat one egg with fork. Add enough milk to make 1 cup, beat again, and set aside two tablespoons for brushing over the scones before baking.
Add the milk mixture to the flour and stir with a fork until the dough just forms.
Shape the dough into a ball then pat out on a lightly floured surface about 3/4-inch (2 cm) in thickness. Using a 2 inch round floured cutter, cut out scones. Or roughly shape the dough into individual balls and pat out to the shape and size you want
Place scones on tray lined with parchment paper, or lightly buttered. Brush milk mixture on tops of scones, then cook in 425° oven for 12-14 minutes, or until golden brown.
Serve and enjoy.