The second baked goods which Minoo prepared at the Gilmore Park Church Community Kitchen is Raisin Scones.
The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.
2 cups (500ml) all-purpose flour
1/4 cup and 1 tablespoon granulated sugar
4 teaspoons (18ml) baking powder
1/2 teaspoon (2ml) salt
1/2 cup (125ml) cold unsalted butter, cubed
1/4 cup (50ml) sultana raisins
3/4 cup (175ml) milk
Source: unknown via Minoo
In a large bowl, whisk together flour, sugar, baking powder and salt.
With a pastry blender, 2 knives or fingertips, cut in cubed butter until it resembles coarse crumbs with a few larger pieces.
Mix in raisins.
In a glass measuring cup, beat egg with a fork.
Add enough of the milk to make 1 cup (250ml), stirring to blend.
Remove 2 tablespoons (25ml) and set aside.
Pour remaining milk mixture, all at once, into center of flour mixture.
Stir with a fork just until dough comes together to form a wet dough.
Mix in raisins.
Using hands, shape into a ball. Transfer to a lightly floured surface; pat out into a scant 3/4-inch (2cm) thickness. Using floured 2-inch (5cm) round cutter, cut out biscuits. Repeat with scraps once.
We simply make golf ball size ball and lightly flatten it by hand.
Place on parchment paper lined baking sheet.
Brush with reserved milk mixture.
Baked in a 425F (220C) preheated oven until risen, golden and firm to the touch, about 12 to 14 minutes.
At home, I bake them at 375F for 10 to 12 minutes as I find the bottom brown too much.