Fitzgerald's Irish Bed & Breakfast
Irish Raisin Scones: Bread
Prep time:25 minutes
3 3/4 cups flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1/2 cup raisins
1 1/4 cups milk
Sift together 3 and ¾ cups all-purpose flour, 1 and ½ tablespoons baking powder, and ½ teaspoon salt in a large bowl. Cut 6 tablespoons (3/4 cup) butter into bits and, with your fingertips mix into flour mixture until it resembles coarse meal.
Using a fork, stir in ½ cup dark raisins and 1 and ¼ cups milk until combined. Transfer to a lightly floured surface and, with floured hands, knead it until it forms a dough.
Roll out dough into a 9” round (about ½ inch thick) and cut out scones with a 2 ½ inch round cutter. Arrange scones 1 inch apart on a buttered large baking sheet and gently re-roll and cut out scraps.
Bake scones in middle of a 425 degrees F oven until pale golden, about 15 minutes, and transfer to a rack to cool.