Ingredients
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2 1/2 cups all-purpose flour, plus more for dusting
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2 tbsp raw sugar, plus more for sprinkling
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4 tsp baking powder
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1/4 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cut into pieces
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1/2 cup reduced-fat milk
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1 large egg
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1 tsp vanilla extract
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1 cup raisins
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2 tsp caraway seeds (optional)
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2 tbsp heavy cream
To Serve:
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Butter
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Marmalade
Steps
1
Preheat oven to 375°F. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt.
2
Add the butter to flour mixture. Using a pastry cutter or your hands, quickly work butter into flour mixture until pea-size pieces form. Add the milk, egg, and vanilla, stirring and folding until just combined. Stir in the raisins and caraway seeds, if using.
3
Transfer dough to a lightly floured surface and gently knead until dough just comes together. Transfer dough to prepared baking sheet and shape into a round loaf (about 1½ inches thick). Cut loaf to form 8 wedges and separate, spacing pieces 2 inches apart.
4
Brush tops of scones with the heavy cream and sprinkle with more sugar. Bake 25–28 min., until scones are golden brown on top and a toothpick inserted in centers comes out clean. Let cool on a wire rack. Serve warm or at room temperature with butter and marmalade.
