Posted in recipe category: Breakfasts
Ingredients
- 1 cup all-purpose flour
- 1/8 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/3 cup butter, softened
- 1 egg, slightly beaten
- 1 egg, beaten well
- 1/2 cup milk
- 1 cup raisins
- 1/2 cup sliced almonds (optional)
Directions
- Preheat oven to 425°F.
- In a large mixing bowl combine flour, sugar, baking powder, and salt. Stir well to mix.
- Using pastry blender, cut in butter and mix until a crumbly dough forms.
- In a blender combine the slightly beaten egg, milk, and raisins. Pulse 1 to 2 short pulses and then sir into dough-mixture. Mix until ingredients are well blended.
- On floured pastry cloth or flat surface, kneed dough for 30 seconds.
- Using a rolling pin, roll dough out into a half-inch thickness.
- Cut dough using a biscuit cutter.
- Place cut dough pieces onto ungreased baking sheet. Brush tops with second beaten egg. Top each with sliced almonds (opt) and place in oven.
- Bake 10 to 12 minutes or until scones are a golden brown and baked through. Try dusting with powdered sugar, sprinkling with coarse sugar, or serving with jam. Serve warm or cold.
