Raisin and Rosemary Mini Scones
Experience the taste of Scotland with these Raisin and Rosemary Mini Scones, perfect for tea time or breakfast. Easy to make, deliciously spiced!
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Cooking tools:
- Cookie cutter
- Rolling pin
- Fine-mesh sieve
- Cooling rack
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Airtight container
Ingredients
- 175 Gm / 1 ½ Cup All Purpose Flour + For dusting
- 40 Gm/ ¼ Cup Unsalted Butter, chilled and cubed + For brushing
- ¼ Cup Castor Sugar
- ⅓ Cup Milk, chilled
- 1 Tsp Baking Powder
- ⅓ Cup Raisins, whole
- A pinch of salt
- Rosemary leaves, chopped, as per taste
- Light Brown Sugar, to sprinkle on top (Optional)
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