Follow these steps for perfect results
all-purpose flour
sifted
baking powder
sugar
salt
butter
light cream
egg
well beaten
raisins
chopped, seedless
In a large bowl, combine sifted flour, baking powder, sugar, and salt.
Cut in butter using a pastry blender or rub in with fingertips until the mixture resembles coarse crumbs.
Mix in beaten egg and light cream with a fork until just combined.
Stir in raisins.
Turn dough out onto a lightly floured board.
Pat the dough into a circle approximately 1/2 inch thick.
Cut the circle into wedges.
Brush the tops of the wedges with slightly beaten egg white.
Sprinkle the tops with sugar.
Bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until golden brown.
Serve hot.
Expert advice for the best results
For a lighter scone, use all-purpose flour instead of sifted.
Do not overmix the dough to avoid tough scones.
Serve with clotted cream and jam.
Everything you need to know before you start
15 mins
Dough can be prepared ahead and refrigerated for a few hours.
Serve warm on a plate with clotted cream and jam.
Serve with clotted cream and jam.
Pair with tea or coffee.
Complements the buttery flavor.
Provides a creamy counterpoint.
Discover the story behind this recipe
Traditional baked good often served with afternoon tea.
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