Raisin Scones

1. 1

   Preheat oven to 425 degrees.

2. 2

   Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl.

3. 3

   Cut in the chilled butter until the mixture resembles fine crumbs. (I prefer to grate in frozen butter).

4. 4

   Add the raisins, beaten egg, and enough buttermilk to make a soft dough.

5. 5

   Knead very lightly on a floured board to just combine the ingredients, handling gently to retain air needed for scones to rise.

6. 6

   Roll out to a 1/2 inch thickness.

7. 7

   Cut the dough into 8 thick wedges with a sharp knife.

8. 8

   Place the scones on 2 greased baking sheets, leaving a 1/2 inch space around each one.

9. 9

   To glaze, combine the egg yolk and water in a bowl and brush onto each scone (be careful not to drip any of the glaze onto the pan or the scones will stick).

10. 10

    Bake for 12 - 15 minutes, or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.