These golden raisin scones are a delightful treat, perfect for breakfast or an afternoon snack.
Preheat your oven to 200°C (400°F).
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the self-raising flour and caster sugar.
Mix thoroughly to evenly distribute the sugar.
Add the cold butter to the flour mixture and rub it in with your fingertips until it resembles breadcrumbs.
Use cold butter to achieve a flaky texture.
Stir in the golden raisins.
Coating the raisins in flour helps distribute them evenly.
In a small bowl, mix the milk with the juice of the lemon to create buttermilk.
Let the mixture sit for a minute to curdle.
Make a well in the center of the dry ingredients and pour in the buttermilk. Mix gently with a knife until a dough forms.
Avoid overmixing to keep the dough light.
Turn the dough out onto a floured surface and gently pat it to about 1/2 inch thickness.
Handle the dough lightly to maintain its texture.
Cut out scones using a round cutter and place them on a baking tray lined with parchment paper.
Re-roll the scraps gently to avoid waste.
Brush the tops with beaten egg for a golden finish.
Use a light touch to avoid deflating the scones.
Bake in the preheated oven for 12-15 minutes until golden brown.
Check the scones halfway through to ensure even baking.
Allow to cool slightly before serving warm.
Serve with butter or jam for added flavor.
Continue in our app for the best experience
