These scones are extremely easy and delightful to make! Make them the night before for breakfast or an afternoon tea.
For the scones:
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
½ cup golden raisins (or any other sweet dried fruit)
¾ cup plus 2 tablespoons chilled heavy cream
For the topping:
1 tablespoon heavy cream
1 teaspoon sugar
Preheat the oven to 425 degrees. Prepare a large work surface by lightly dusting it with flour, and set up a foil or parchment paper lined baking sheet (for baking your finished scones). Lightly spray a cookie cutter (approximately 3 inches in size) with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, sugar and salt, then add the dried fruit and cream. Using a rubber spatula, mix together until everything is just blended.
Knead the dough gently using your hands, pressing the dough against the sides of the bowl until the dough forms a ball (do not over-knead).
Turn out the dough onto your work surface. Using a rolling pin, roll out the dough until it is about ¾ inch thick. Using your cookie cutter, cut out shapes and place on cookie sheet.
Gather up the remaining dough and knead gently, then roll out again to the same thickness. Cut out shapes with the leftover dough until no dough remains.
Pour the cream for the topping into a small cup and brush the tops with cream, then sprinkle with sugar.
Bake the scones for 10-12 minutes until golden brown on top. Transfer to a wire rack to cool and then to an airtight container to store overnight. Serve slightly warmed with salted Irish butter or raspberry jam.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/04/easy-star-scone-recipe.html