These scones are a delightful treat, perfect for breakfast or tea time.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Preheating ensures even baking and a golden crust.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients helps distribute the leavening agents evenly.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter is key to achieving a flaky texture.
Stir in the golden raisins until evenly distributed.
Coating the raisins with flour prevents them from sinking during baking.
In a small bowl, beat the egg lightly and mix with the buttermilk.
Ensure the egg and buttermilk are well combined for a consistent dough.
Pour the wet mixture into the dry ingredients and stir with a fork until a soft dough forms.
Avoid overmixing to keep the scones tender.
Turn the dough out onto a lightly floured surface and knead gently a few times until smooth.
Handle the dough gently to maintain its light texture.
Roll or pat the dough to about 1 inch thickness and cut into rounds using a round cutter.
Press straight down with the cutter to ensure the scones rise evenly.
Place the scones on the prepared baking sheet and brush the tops with a bit of buttermilk or egg wash.
Brushing the tops adds a beautiful golden color.
Bake in the preheated oven for about 15 minutes or until golden brown and cooked through.
Keep an eye on the scones to prevent overbaking.
Serve the scones warm, optionally with butter, jam, or clotted cream.
Warm scones are best enjoyed fresh out of the oven.
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