Ingredients
- 2 cups all-purpose flour
- l/4 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- Pinch of salt
- 8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
- 1/2 cup raisins or other dry fruit
- 1 egg, beaten
- Approximately 1/2 cup buttermilk
Glaze
- 1 egg yolk
- 1 tablespoon lukewarm water
Having Tea
Makes 8
Directions
Preheat the oven to 425°F. Combine the flour, baking soda, cream of tartar, and salt in a mixing bowl. Cut in the chilled butter until the mixture resembles fine crumbs. Then add the raisins, beaten egg, and enough buttermilk to make a soft dough. Knead very lightly on a floured board to just combine ingredients, handling gently to retain air needed for scones to rise. Roll out to a 1/2-inch thickness. Cut the dough into 8 thick wedges with a sharp knife.
Place the scones on a greased baking sheets, leaving a 1/2-inch space around each one. To glaze, combine the egg yolk and water in a bowl and brush onto each scone; be careful not to drip any of the glaze onto the pan or the scones will stick. Bake for 12 to 15 minutes, or until golden brown.