Scones for English Tea

Raisin Scones

Ingredients: (makes 1 doz. scones)

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 6 tbsp unsalted cold butter
• 1/2 cup buttermilk (may substitute with regular milk plus 1 tsp. lemon juice)
• 1 egg
• 1 tbsp cream
• 1 tbsp sugar
• 1/4 cup raisin

1. Preheat oven to 400 degrees F.  Lightly grease a large baking sheet.
2. Combine flour, baking powder, salt and baking soda.  With pastry blender or with your hands, cut in butter, mixing until mixture resembles coarse crumbs.
3. Whisk buttermilk and egg together,then add to flour mixture.  Stir together until soft ball of dough forms.  Turn into a lightly floured surface and knead gently, turning five or six times. Do not overworked the dough.
4. Roll out dough with floured rolling pin to about 1/2 inch thickness. Using a 3 inch round cutter, cut scones, straight down without twisting and place on baking sheet.  Brush lightly with cream and sprinkle with sugar.
5. Bake 10 to 12 minutes OR until lightly brown.
6. Serve warm with lemon curd or fruit preserves.

Best shared with friends and/or family, with a freshly, perfectly brewed pot of tea.

Note: 1/4 cup dried fruit such as raisins, cranberry, OR fresh or frozen blueberries, OR semi-sweet chocolate chips may be added before rolling out dough.