1 & 3/4 cups All-Purpose Flour
1/4 cup Granulated Sugar, plus additional for sprinkling over tops
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 tablespoons Kerrygold Pure Irish Butter, cold, cut into pieces
1/3 cup Raisins (optional)
1/2 cup 2% Milk
Egg – 1 large, plus additional beaten egg for brushing over tops
Preheat oven to 425°F.
In a large bowl, stir together the flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender (or two knives) cut the butter into the flour mixture to form coarse crumbs. Add raisins.
Whisk together the milk and 1 egg. Make a well in the flour mixture, pour in milk mixture and stir just until a soft, moist dough is formed.
Turn dough out onto a lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough (do not over knead or the scones will be tough). Pat to 1 & 1/2 inch thickness.
Using a well-floured biscuit cutter, cut out 6-8 rounds (depending on which size cutter you use) recombining scraps as necessary. I was able to make eight scones with my biscuit cutter.
Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown, about 12-14 minutes. Serve warm with butter or jam.