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Buttery Raisin Scones

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
8 servings
Breakfast British
Buttery Raisin Scones
Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg
  • 1 teaspoon white sugar
Instructions
1
Gather all necessary ingredients for the recipe.
2
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Ensure the rack is positioned in the lower-middle section of the oven. Line a baking tray with parchment paper for easy cleanup.
3
Combine 1/3 cup of sugar, flour, baking powder, salt, and baking soda in a medium-sized bowl. Grate butter into the flour mixture using a box grater with large holes, then use your fingers to work in butter until the mixture resembles coarse crumbs. Mix in raisins at this stage.
4
In a separate small bowl, whisk together sour cream and egg until they are fully incorporated. Combine the two mixtures using a fork until a large dough clumps forms. Use your hands to shape the dough into a ball, working it until it becomes cohesive.
5
Place the dough on a lightly floured surface and shape it into a 7 to 8-inch circle, approximately 3/4-inch thick. Sprinkle the remaining 1 teaspoon of sugar over the dough.
6
Divide the dough into 8 equal triangles using a sharp knife, leaving about 1-inch of space between each scone on the prepared baking tray.
7
Bake the scones in the preheated oven for 15 to 17 minutes, or until they are golden brown. Remove from the oven and let cool for 5 minutes before serving warm or at room temperature.
8
Enjoy your freshly baked scones!