Buttermilk makes these scones tangy and moist. For a crunchier topping, sprinkle them with Turbinado sugar, a coarse-textured raw sugar, instead of granulated sugar.
From Invitation to Tea
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- Pinch of Salt
- ¼ cup sugar, plus more for sprinkling
- ½ cup unsalted butter, cut into small pieces
- ¼ cup raisins
- ¼ to ⅓ cup buttermilk
- 1 egg beaten with 1 tablespoon water
- Honey Butter (recipe follows)
Preheat the oven to 350°F. In a medium bowl, stir the flour, cream of tartar, baking soda, salt, and the 1/4 cup sugar until blended.
Using a pastry cutter, 2 dinner knives, or your fingers, cut or rub in the butter until the mixture resembles coarse crumbs. Stir in the raisins. Gradually stir in the buttermilk, just until the mixture is moist enough to cling together. Too much mixing or too much liquid will make the scones tough.
With floured hands, lightly shape the dough into a ball on a lightly floured work surface. Roll the dough out into a round about ½ inch thick. Using a small round cutter or the rim of a small glass, cut the dough into bite-sized round and place them about 1 inch apart on a baking sheet. Lightly brush the top of each scone with the egg mixture and sprinkle liberally with sugar.
Bake for 15 to 20 minutes, or until golden brown. Serve warm, split, and drizzled with the honey butter.
Makes 14 to 16 scones
Honey Butter
- ½ cup honey
- ½ cup unsalted butter, cut into pieces
In a small saucepan, warm the honey and butter over medium heat, stirring until the butter is melted and the mixture is smooth. Serve warm.
Makes about 1 cup