- 3 c flour
- 1 c loosely packed light brown sugar
- 2 tsp baking powder
- 1 c butter
- 1 c milk
- 1 c raisins (optional) – I used dried chopped apricots
- 1/2 tsp nutmeg (optional)
Preheat your oven to 375 deg F. In the bowl of a food processor add the flour, sugar and baking powder and any spices you are using. Pulse briefly to mix. Add the cold butter, sliced into pieces. Pulse until the butter is slightly incorporated into the flour but you can still see coin sized pieces. Add the milk and pulse until the dough comes together.
Dump the dough onto a flour covered counter. Add the raisins and briefly knead them into the dough. Pat the dough into a rectangle and cut the dough into the size scones you like. Normally this makes 18 large square or triangle shaped scones.
Place the dough onto ungreased cookie sheets and bake for 10-12 minutes, until the bottoms are golden brown. Let cool on the sheet until firmed up, then move to a wire rack.
Note – you can add lots of things to the scone – such as lemon zest and dried cranberries or cinnamon and dried apples or nutmeg and dried apricots. Also to add a bit of crunch, brush the tops of the scones with milk and top with a sprinkling of sanding sugar prior to baking.
Recipe by Charlotte Burns – Winner of the ‘Best Scones’ Cooking Competition at Ambleside Farmers’ Market June 2nd, 2012