Follow these steps for perfect results
flour
baking powder
sugar
salt
butter
eggs
beaten
cream or milk
raisins
Preheat oven to 450°F (232°C).
Grease a baking pan.
In a large bowl, mix together flour, baking powder, sugar, and salt.
Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs.
Add the beaten eggs, cream or milk, and raisins to the flour mixture.
Mix until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface.
Knead the dough gently a few times.
Roll out the dough to 1/2-inch thickness.
Cut out scones using a biscuit cutter.
Place the scones on the prepared baking sheet.
Bake for 15 minutes, or until golden brown.
Expert advice for the best results
Do not overmix the dough to ensure tender scones.
For a golden brown top, brush the scones with milk or egg wash before baking.
Serve warm with butter, jam, or clotted cream.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Serve warm scones on a plate or in a basket, garnished with a dusting of powdered sugar.
Serve with clotted cream and jam.
Enjoy with a cup of tea or coffee.
The bergamot complements the scone flavor.
Discover the story behind this recipe
A staple in Scottish afternoon tea.
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