Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
2 ½cupsBowl & Basket All Purpose Flour
6tspBowl & Basket Granulated Sugar
1tbspBaking Powder
¼tspsalt
6tspBowl & Basket Unsalted Butter, frozen
1egg
1cupBowl & Basket Buttermilk
½tspBowl & Basket Vanilla Extract
½cupBowl & Basket Raisins
4tbspBowl & Basket Half and Half
strawberry preserves, for serving (optional)
1
Preheat oven to 425 and line a large baking sheet with parchment paper.
2
Preheat oven to 425 and line a large baking sheet with parchment paper.
3
In a large bowl, whisk together flour, sugar, baking powder and salt.
4
In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
5
Grate the frozen butter into the bowl with the flour, then stir lightly to make sure all the shredded bits of butter are well coated. If you do not have a grater, you can also chop the butter into small chunks, then blend it into the flour with two knives until the mixture is coarse and crumbly.
6
Stir in raisins.
7
Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
8
Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
9
Pat/press dough gently to ¾ inch thickness, then cut out using a biscuit cutter (or the rim of a glass coated in flour) and place on prepared baking sheet.
10
Brush tops of scones with a little bit of half and half, then bake at 425 for 16-20 minutes or until golden brown and firm.
11
Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
12
Serve with strawberry preserves, if desired.
Ingredients
2 ½cupsBowl & Basket All Purpose Flour
6tspBowl & Basket Granulated Sugar
1tbspBaking Powder
¼tspsalt
6tspBowl & Basket Unsalted Butter, frozen
1egg
1cupBowl & Basket Buttermilk
½tspBowl & Basket Vanilla Extract
½cupBowl & Basket Raisins
4tbspBowl & Basket Half and Half
strawberry preserves, for serving (optional)
Directions
1
Preheat oven to 425 and line a large baking sheet with parchment paper.
2
Preheat oven to 425 and line a large baking sheet with parchment paper.
3
In a large bowl, whisk together flour, sugar, baking powder and salt.
4
In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
5
Grate the frozen butter into the bowl with the flour, then stir lightly to make sure all the shredded bits of butter are well coated. If you do not have a grater, you can also chop the butter into small chunks, then blend it into the flour with two knives until the mixture is coarse and crumbly.
6
Stir in raisins.
7
Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
8
Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
9
Pat/press dough gently to ¾ inch thickness, then cut out using a biscuit cutter (or the rim of a glass coated in flour) and place on prepared baking sheet.
10
Brush tops of scones with a little bit of half and half, then bake at 425 for 16-20 minutes or until golden brown and firm.
11
Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
