Ingredients:
2 cups - all-purpose flour
2 Tbsp - Florida Crystals® Milled Cane Sugar
½ tsp - salt
2 tsp - baking powder
½ tsp - baking soda
1 stick cold butter, cut into pieces
1/3 cup - raisins
1 tsp - caraway seeds
2/3 cup - buttermilk
1 large egg

Topping:
1 tsp - buttermilk
1 Tbsp - Florida Crystals® Milled Cane Sugar

Preparation:
Preheat oven to 425° F. Combine flour, 2 Tbsp Florida Crystals® Milled Cane Sugar, salt, baking powder and baking soda in a mixing bowl. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. Stir in the raisins and caraway seeds.

In a separate bowl, beat the buttermilk and the egg. Pour this mixture over the dry ingredients and stir just until the ingredients are blended.

Turn the dough out onto a lightly floured surface and knead gently 5-6 times. Transfer the dough to a greased cookie sheet and pat into an 8” circle. With a floured knife cut dough into 8 wedges but do not separate the wedges. Brush the top with 1 tsp of buttermilk and sprinkle with 1 Tbsp Florida Crystals® Milled Cane Sugar.

Bake 14 to 16 minutes, until golden.

Serving Quantity: 7 to 8


Quick Tip:
Nothing complements a homemade soup or stew like a fresh, hot quick bread.
Some secrets to making the perfect scone:
1. All ingredients must be cold.
2. The oven must be preheated.
3. Don’t over knead the dough.
4. Don’t pat out the dough too thin. (Keep it to an 8’ circle)
Use your ingenuity to create your own sweet and savory variations

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