• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold salted butter cut into small pieces
• 1 1/4 cups *buttermilk
• 1/2 cup raisins (Or currants/cranberries.)
*If you don’t have buttermilk on hand, substitute
4 teaspoons vinegar or lemon juice plus enough
milk to equal 1 1/4 cups. Let stand 5 minutes.
Preparing The Dough
• Heat oven to 350°F.
• Line baking sheet with parchment paper and set aside.
• Combine all of the dry ingredients (except raisins) in a large bowl.
(I used the large bowl of my Kitchen Aid Mixer.)
• Add butter and slowly mix until the mixture resembles coarse crumbs.
• Mix in buttermilk and raisins just until moistened. Be careful not to over mix.
• Lightly sprinkle flour onto a large cutting board.
• Gather the dough into a large ball and place it onto the lightly floured cutting board.
• Turn dough on the lightly floured surface. Knead gently for 10 times. Be careful not
to over knead.
• Shape again into a ball and place onto the prepared baking sheet.
• Pat into 6-inch circle.
• Cut 1/2 inch deep “X” in top of dough with sharp knife.
• Bake at 350°F. for 30-40 minutes or until golden brown.
• While baking, be sure to rotate your pan every 10 minutes to avoid over cooking.
Most ovens tend to have hot spots, and one side/section can over cook.
• Serve warm. Add a little butter and/or jam if you wish and ENJOY!