Recipe - scones


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2 cups flour
4 teaspoons baking powder
5 tablespoons sugar
5 tablespoons unsalted butter
1/8 teaspoon salt
2/3 cup milk
1/2 cup golden raisins
1 egg, lightly beaten

Sift the flour and baking powder together into the container of a food processor with the metal blade in place; add sugar and butter. Pulse until mixture resembles fine crumbs, about 30 pulses. Place the flour mixture in a medium bowl. Make a well in the center; add the milk and raisins. Gently stir, being careful not to over mix.

Place dough on lightly floured surface; knead lightly two or three times. Roll dough to 3/8-inch thickness. Cut out scones with a 2 1/2-inch round cookie cutter. Leftover dough scraps can be rerolled for cutting. Place rounds on a greased baking sheet; brush egg on tops with pastry brush. Let stand 15 minutes.

Heat oven to 400 degrees F. Bake scones until lightly browned, 15 minutes. Serve warm.

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