Raisin Scones

Golden raisin scones are perfect for picnic lunches, especially when smeared with apple butter. Try these delicious scones today.

4 Tbsp. (½ stick) butter, cold, cut into pieces
1 large egg
¼ cup milk
1 ⅓ cups self-rising flour, such as white lily
3 Tbsp. sugar
1 pinch sea salt
⅓ cup golden raisins

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Lightly butter a baking sheet; set aside.

In a small bowl, whisk together egg and milk. Set aside about 1 Tbsp. for egg wash.

In a medium bowl, combine flour and butter. Using your fingers, work together until the mixture resembles coarse meal. Add sugar, salt, and raisins. Stir to combine. Gradually add egg mixture, stirring with a fork until the mixture begins to come together and form dough.

Turn out onto a lightly floured surface, and pat out about ¾” thick. Cut into desired shapes, and transfer to prepared baking sheet. Brush with reserved egg wash. Transfer to oven and bake until golden brown and cooked through, about 15 minutes.

Makes 8 scones.