Preheat oven to 425 and line a large baking sheet with parchment paper.
Preheat oven to 425 and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
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.
Stir in raisins.
Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
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.
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.
Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
Serve with strawberry preserves, if desired.
Ingredients
Directions
Preheat oven to 425 and line a large baking sheet with parchment paper.
Preheat oven to 425 and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
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.
Stir in raisins.
Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
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.
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.
Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
Serve with strawberry preserves, if desired.