Raisin Scones

• 3 3/4 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) cold unsalted butter
• 1/2 cup dark raisins
• 1 1/4 cups whole milk

1. Sift together flour, baking powder, and salt in a large bowl.
2. Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal.
3. Using a fork, stir raisins and milk until just combined.
4. Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough.
5. Roll out dough into a 9-inch round (about 1/2 inch thick) and cut out scones with a 2 1/2-inch round cutter.
6. Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut out scraps.
7. Bake scones in middle of a 425F oven until pale golden, about 15 minutes, and transfer to a rack to cool.

flour, baking powder, salt, cold unsalted butter, dark raisins, milk

Taken from www.epicurious.com/recipes/food/views/raisin-scones-104416 (may not work)