When making scones you use the same rules that apply to making biscuits. Be sure not to mix or knead to much. You have to be very quick if not you will ruin the recipe. This recipe is very light and fluffy the way a good scone should be. You can use a scone cutter when cutting them out but I prefer to just make them round with a glass usually.
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup raisins
1/2-3/4 cup laban (or buttermilk)
1 tablespoon cream
1. Preheat the oven to 400 degrees F. In a large mixing bowl add flour, baking powder, sugar and salt. Add butter by using a pastry blender or cut into small pieces with a butter knife. Add raisins and work mixture quickly with hands until mix is course. Add 1/2 cup laban you may need more to form dough but you will not need more then 3/4 cup. DO NOT over mix.
2. On a non stick baking mat add dough and carefully place dough and pat until it is the thickness you desire.
Cut scones with a floured glass bottom and place on greased baking sheet. Bake for15 minutes are until tops are golden .