A bitterly cold day called for a special after school treat...warm scones and hot tea. This recipe is so quick and the scones are absolutely delicious - nothing like those cardboard type ones you buy at the store. Any shape biscuit cutter can be used. Today, I chose a scalloped heart. You can alter the recipe by adding your favorite additions such as, currants, dried cherries, walnuts, or cinnamon. I often bring a stack of these wrapped in a cellophane bag tied with pretty ribbon, along with a jar of jam, to give as a hostess gift. After a busy night of entertaining, your hostess can wake up to a delicious breakfast already prepared.
2 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut in small pieces
2/3 cup milk
1/2 cup raisins
Preheat oven to 375 degrees. In food processor combine flour, sugar, baking powder and salt. Add butter. Pulse with on/off turns until mixture resembles fine crumbs.
With processor running, quickly poor in milk, processing until just combined. Add raisins. Pulse with a few on/off turns to mix, keeping raisins as whole as possible. (Dough will be very soft.)
On well floured surface, roll dough 1/2 inch thick. Cut scones with floured biscuit cutter. Arrange scones 1 inch apart on ungreased baking sheet.
Bake at 375 degrees for 6 minutes, turn the baking sheet front to back and continue baking 6 minutes longer until scones are just firm to the touch but not brown.