Biscuit scones

Blend the butter, sugar and salt with a flat paddle at medium speed until light and creamy.

Add the eggs slowly, in stages, scraping the paddle and the bowl between additions, until the mixture is smooth and emulsified.

Drop to low speed and add the sifted flour and baking powder in thirds, alternating with the buttermilk. Do not overmix; keep gluten development minimal.

Mix in the raisins.

Dust the bench liberally with flour, turn the dough out, dust the top, work it out a little and roll it one inch thick.

Dust the ring of the cutter, cut the biscuits and place them on a parchment lined sheet pan, keeping the scraps to a minimum because the re-rolled dough is tougher.

Bake at 375 for approximately 18 to 20 minutes, until light golden brown.