perfect raisin scones
Sometimes I treat my family with fresh scones for breakfast. I got this recipe from Isabel Brancq's Brunch, one of the books in the wonderful Marabout collection. It took me a little while to perfect the technique for the dough, but it was definitely worth the effort. The trick here is really to work with the tip of your fingers, exactly as you would when making a crumble. (Feel free to enslave your kids into doing this for you - my youngest daughter happens to have the perfect fairy fingers.)
I like to slice these in half and eat them with butter or a good Sarabeth's jam. The scones are better warm, so don't hesitate to heat them up before serving.