Minnie Collins' Fruit Scones

4 cups of flour

2 teaspoons of baking powder

½ teaspoon of salt

¼ cup of sugar

½ cup of cold butter (that is one stick or a quarter pound)

1 ½ cup of golden raisins

1 egg

1 cup of buttermilk and

1 teaspoon of vanilla

sugar for sprinkling

 

Preheat oven to 425 degrees.

 

In a large bowl, mix flour, baking powder, salt, sugar. Add butter and mix until crumbly. Mix in raisins.

 

In a separate bowl, use a fork to beat egg. Then beat in buttermilk and vanilla.

 

Mix about a third of the egg and buttermilk liquid into the butter/flour mixture and check consistency. Add additional liquid until dough reaches a consistency where it can be rolled out.

 

Roll dough on a lightly floured surface to about 3⁄4 inch thick. Use

a cookie cutter or glass with a 3 inch diameter to cut scones.

 

Sprinkle sugar on the top of the scones and place it on an ungreased cookie sheet.

 

Bake for 15 minutes. The scones will be a creamy color. If you wait until they are golden brown, they will be too dry and the bottoms will be very dark.

 

Remove from oven/cookie sheet and cool on a wire rack. Serve with jam whipped cream and a cuppa tea.

 

Listen to our podcast for THREE SCONE SECRETS Liam's family uses.