Buttery Raisin Scones

It has been a while since my last baked scones, vividly remembered it was my first baking class which conducted in Miri last year. How time flies, almost a year!!! I love scones as the buttery smell came from a little bit cookies crunch outside with a bit of fluffiness inside. Perfect with a cup of hot tea or coffee over high tea. It's just fabulous. 

After making few rounds of scones, I discovered the secret to scone success, is all in the flour.  Forget about regular all-purpose flour.  It does not suit this purpose at all, at all.  I learned that cake flour has a much softer husk, than  all-purpose flour or plain flour. Upon this discovery I started making scones once again, made some minor changes to my previous recipe, and created this create scones. Of course butter also playing the great agent, the better quality it is, the better scone it is.

Take a closer look, see the fluffiness of these buttery raisin scones

These buttery raisin scones are not made with baking soda and buttermilk.  The raising agent used is baking powder with regular milk.  

Baking in the oven

Ingredients

2 cups cake flour

2 TBSP baking powder

2 TBSP caster sugar

½ tsp salt

½ cup COLD butter (I then use a grater and grate the butter in for easier mixing)

¾ cup raisins

¾ cup milk

Method

1. Set oven to 180C. Put flour, caster sugar, butter and baking powder in a bowl mix it in with your fingers and then starting to look a bit like breadcrumbs. You can start using 2 knifes first to cut through and later with your fingers.
2. Add in raisins, salt and milk a little at a time until you get the mixture coming together. Try to ensure it does not get too wet or you will have to add some more flour.
3. Line a baking tray with a baking sheet
4. Roll out dough if it feels to wet when you are rolling and starts sticking to everything add a little more flour to the surface and turn it so as both sides are floured then cut out little circles around 2cm think and glaze with milk