These scones are a delightful treat, perfect for breakfast or an afternoon snack.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated for even baking.
In a large mixing bowl, whisk together the buttermilk, egg, and sugar until well combined.
Use a whisk to ensure the sugar dissolves completely.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Sift the dry ingredients to remove any lumps.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Use a pastry cutter or your fingers to incorporate the butter quickly.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Avoid overmixing to keep the scones tender.
Fold in the golden raisins.
Ensure the raisins are evenly distributed throughout the dough.
Turn the dough onto a floured surface and knead lightly to bring it together.
Handle the dough as little as possible to avoid tough scones.
Divide the dough into three equal portions and shape each into a circle about 4-5 inches in diameter.
Use a sharp knife to make clean cuts.
Cut each circle into quarters and place the scones on a baking sheet.
Leave space between the scones for even baking.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Check the scones a few minutes before the end of baking time to prevent overbrowning.
Allow the scones to cool slightly before serving warm or at room temperature.
Serve with butter, jam, or clotted cream for a classic touch.
