These scones rank amongst my most favourite things to eat of all time. They are the ultimate comfort food and most delicious afternoon treat. Part of the reason could be because I have many memories of watching Nana whip these up for tea.
The key to a good scone lies in the flakiness factor. Also, the right amount of sweet is important. Not too sweet, but not to biscuity. The raisins add a nice little something as well.
I am about to let you in on a great secret. A secret found in a pocket sized notebook overflowing with handwritten recipes and ancient magazine clippings. Without further adieu, I give you THE scone recipe of all scone recipes!
Nana Tweedle's Tea Scones
3 cups flour
1/2 cup sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 large egg slightly beaten
1 cup milk
1 cup raisins
Combine dry ingredients and cut in cold butter. Use a pastry cutter to mix it with the dry stuff, cutting and mixing until the butter is in pea sized pieces. Combine the egg and milk in a separate container and splash into dry a little at a time, mixing as little as possible, just until it is absorbed. You may use all the milk mixture and you may not, it depends on the size of your egg and how you mix the dough. The key to the flaky texture is in the mixing! It should not be wet and sticky. When you think you are ready, fold in the raisins.
When your dough is formed, turn it out onto a board or the counter and use your hands to flatten it into a round about 1/2 -1 inch thick. Use a round cookie cutter (or a drinking glass from your cupboard works just as well) and transfer cut scones to a baking sheet.
Bake at 450 for 12-15 mins.
Let cool slightly, slather in butter or jam and enjoy!