|
Sift together flour, baking powder and salt in a bowl.
Blend butter into flour mixture, with pastry blender, until it resembles coarse meal.
Using a fork, stir raisins, nuts and milk until all is combined.
Transfer to a lightly floured surface and with floured hands; knead until it forms a dough.
Roll our dough (about ½ inch thick) and cut out scones with a 2 ½ inch round cutter.
Arrange scones 1 inch apart on a buttered large baking sheet.
Bake scones in the middle of a 425°F (220°C) for 15 minutes until pale golden.
Transfer to a rack to cool.
|
