As for liquid in this recipe. My friend had tried with milk, yogurt, whipping cream, and she said the best result is use Buttermilk !!
If you have leftover scones till next day, best to toast it for a while, it will taste like freshly bake !
Raisin Scones葡萄乾司康餅*makes about 25pcs125g butter (salted)60g brown sugar1 egg , A size or large3 and 1/2 tsp baking powder ~11g1 cup Buttermilk120g raisin , soak in water for 10mins1 egg yolk for egg washMethod1. Sift flour and baking powder together, set aside.2. Use a hand mixer, beat butter and brown sugar till pale and fluffy. Add in egg, beat till mix well.3. Using a spatula, add in buttermilk and flour alternately, add in raisin, mix until combined. Last you can use hand to mix as to make sure all ingredients are incorporate and mix well till a soft and sticky dough, but do not over work.4. Use an ice-cream scoop ( you can use spoon or hand) to scoop the dough on a lined baking tray. Leave some gap in between the dough as it will expand. Egg wash the top.5. Bake at a pre-heated oven at 200C for 15-20mins or until golden brown.
Thanks to Jennifer for kind sharing, recipe by Sonia a.k.a Nasi Lemak Lover