This recipe comes from David and Susan's cookbook as little kids. It's simple and delicious and quick. Also, it should be noted that this isn't what American's call a scone; it's very much a British one, flaky and crumbly and a savoury dough, not dissimilar to an American southern biscuit.
- 8oz all-purpose flour
- 1/4 tsp salt
- 2.5 heaping tsp baking powder
- 1.75 tbsp sugar
- 3 tbsp butter
- 1/2 cup raisins (or other dried fruit -- prunes, dates, sweetened cranberries, etc)
- 1/4 cup + 1 tbsp milk
- Preheat oven to 450F
- Sift together dry ingredients
- Rub in the butter with fingers
- Mix in the raisins and stir to incorporate
- Mix in the milk with a fork until the dough holds together
- Turn the dough out onto a floured surface and knead gently, then flatten to about 1/2" thick
- Cut the dough into 8 triangles (or circles!) and arrange them on a lightly floured cookie sheet, being sure the allow plenty of space between each scone
- Cook for 10-12 minutes (watch closely starting at the 10 minute mark so they don't burn or brown too much)
- Shovel a hot, buttered scone into your face, trying not to burn your tongue