Transport yourself to a delightful English afternoon tea with my recipe for These golden beauties boast a perfectly crisp exterior, a tender, light interior, and pockets of sweet, plump raisins. They're surprisingly simple to bake and make any moment feel special, perfect for breakfast or an elegant snack.
📜 Ingredients
2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (85g) unsalted butter, very cold and cubed
3/4 cup (180ml) full-fat milk, plus extra for brushing
1 large egg, beaten (for egg wash, optional)
1/2 cup (75g) raisins
📝 Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the very cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the raisins until they are evenly distributed throughout the dry ingredients.
- Make a well in the center of the dry ingredients. Pour in the 3/4 cup of milk. Using a fork or a flat knife, gently mix until just combined and a shaggy dough forms. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times (no more than 5-6 times) just until it comes together. Avoid overworking the dough, as this will make your scones tough.
- Pat the dough into a round approximately 1-inch thick. Using a 2-inch round cutter (or a knife to cut into squares), cut out the scones. Gather any scraps, gently re-pat, and cut out more scones until all dough is used.
- Place the scones on the prepared baking sheet, leaving a little space between them. For a beautiful golden finish, brush the tops with a little extra milk or the beaten egg.
- Bake for 12-15 minutes, or until the scones are beautifully golden brown on top and have risen nicely.
- Remove from the oven and transfer to a wire rack to cool slightly before serving warm.
💡 Chef's Tips
- Keep it Cold: The secret to light and fluffy scones lies in using very cold butter and milk. The cold fat creates pockets of steam as it bakes, which contributes to that wonderful rise and tender texture.
- Don't Overwork: Handle the dough as little as possible. Over-kneading develops the gluten too much, which can result in tough scones. Just bring it together gently!
- Serving Suggestion: Enjoy these warm scones split open with a dollop of clotted cream (or whipped cream) and your favorite berry jam for the ultimate classic British afternoon tea experience.
