first time scones - raisin variety!

about a week and a half ago i went on a baking spree! i don’t really know what got into me, all i know is that i really just wanted to bake. this would be normal if i was a baker, but up until that week the only things i baked were cupcakes and cookies. imagine the irishman’ surprise when he got home to find me covered in flour and dancing around the kitchen, using my rolling pin as a microphone*. hahahahahaha! good stuff, good stuff… anyway, i think that is enough embarrassment for one paragraph.

i decided to try to bake these first. i figured start small and besides, they didnt seem as intimidating as the bread i tried later on that week (recipe coming soon!). so without further ado, here it is, the recipe for raisin scones!

INGREDIENTS:
4 cups of all-purpose flour
1 tsp of salt
1 tsp of baking soda
1/2 cup of raisins (or more if you’d like)
2 eggs
2 tbsp of sugar
about a cup of buttermilk

i forgot to add the buttermilk to the picture

PREPARATION:
mix all the dry ingredients, including the raisins

mix them well

prior to this, i had never used buttermilk before. so i was excited! and of course the irishman, having grown on farm, explained to me how buttermilk is made. it is always a learning experience with that one.

but enough about how smart the irishman is and back to cooking. slightly beat one egg in a mixing cup. add buttermilk until you have 1 3/4 of mixture.

make a well in the center of the dry mixture and start adding the buttermilk-egg mixture.

mix things well in the bowl

then transfer to a flat surface and roll it out

don’t roll it out too thin. about 1.5-2 inches.

so sorry, i don’t know what i did that this picture came out weird. and weird also that this is the only version of this picture. sad face!

next sprinkle a little bit of flour on each side of your dough. this will help the scones to separate easier (a tip the irishman learned from his mum).

using a glass make out the scones and place them on a baking sheet. i didn’t grease mine.