Light, flaky, buttery, no fuss, no proofing required is how I would describe these out of this world British-Style Scones with Craisins.
3 cups all-purpose flour
⅓ cup sugar
2 tablespoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, cut into ½-inch pieces and softened
¾ cup craisins
1 cup whole milk
2 large eggs
1. Preheat oven to 500 degrees F. Line baking sheet with parchment paper. In a food processor, combine 3 cups
all-purpose flour, ⅓ cup sugar, 2 tablespoons baking powder, and ½ teaspoon salt. Pulse 5 times.
2. Add 8 tablespoons butter and pulse contents 20 times. Mixture will be fine crumbs and so butter will be visible.
3. Transfer mixture to large bowl and incorporate ¾ cup craisins.
4. In a separate bowl, whisk together 1 cup milk and 2 eggs. Reserve 2 tablespoons of the milk mixture and add
remaining mixture to flour bowl. With a rubber spatula, fold everything together until incorporated.
5. Transfer dough to well-floured surface. Gather into ball and knead dough 25 times. Press gently to form a disk.
With a floured rolling pin, roll dough into a 9-inch round and 1-inch thick disk. Using a floured 2½-inch round
cutter, stamp out 8 circles, and transfer them to the prepared baking sheet. Gather remaining dough and roll it
out into a 1-inch think disk. Stamp out 4 more scones.
6. Brush top of scones with reserved milk mixture. Reduce oven temperature to 425 degrees F and bake scones 10-12 minutes, until tops are golden; halfway through baking, rotate sheet halfway.
7. Transfer scones to wire rack and allow to cool. Serve warm.