Ingredients
3 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar or baking soda
1/2 teaspoon salt
3/4 cup cold unsalted butter, cubed
1 cup sultana raisins (optional)
2 eggs
1/2 cup milk or (1/4 cup Carnation Milk plus 1/4 cup water)
splash of vanilla
Preparation
Soak raisins in enough hot tap water to cover and set aside.
In large bowl, whisk together flour, sugar, baking powder, cream of tarter and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Drain and mix in raisins.
In glass measure, beat egg with fork; add milk, stirring to blend. Remove 2 tablespoons and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.
Using floured 2-inch round cutter, cut out buns. Repeat with scraps once. Place on parchment paper–lined baking sheet. Brush with reserved milk mixture. Bake in 375°F oven until risen, golden and firm to the touch, about 18 to 20 minutes.
In glass measure, beat egg with fork; add milk, stirring to blend. Remove 2 tablespoons and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.
Using floured 2-inch round cutter, cut out buns. Repeat with scraps once. Place on parchment paper–lined baking sheet. Brush with reserved milk mixture. Bake in 375°F oven until risen, golden and firm to the touch, about 18 to 20 minutes.
Special Instructions:
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