Classic fruit scones

Preparation

1. Preheat the oven: Set your oven to 425°F. Line a baking sheet with parchment paper and place it in the oven so it gets hot while you prepare the dough.
2. Mix the dry ingredients: In a large mixing bowl, combine the flour, salt, and baking powder.
3. Add the margarine: Add the margarine to the bowl. Use your fingers to rub it into the flour until the mixture looks like fine crumbs.
4. Stir in sugar and golden raisins: Add the sugar and golden raisins. Stir until evenly mixed.
5. Warm the milk: Heat the milk in the microwave for about 30 seconds—just enough to make it warm, not hot. Stir in the vanilla extract and lemon juice, then set it aside.
6. Combine wet and dry ingredients: Make a hole in the middle of the flour mixture. Pour in the warm milk mixture. Use a spatula or large spoon to quickly stir everything together until a sticky dough forms.
7. Lightly flour your surface: Sprinkle some flour on a clean countertop or large cutting board.
8. Place the dough on the surface: Scrape the dough out of the bowl and place it on the floured surface.
9. Knead the dough gently: Dust your hands and the dough with a little more flour. Fold the dough in half, press it down gently, and repeat for about 1 minute—just until the dough becomes smoother and easier to handle.
10. Shape the dough: Use your hands to gently press the dough into a round shape about 1½ inches thick.
11. Cut out the scones: Dip a 2-inch round cookie cutter (or a similarly sized drinking glass) into flour to keep it from sticking. Press straight down into the dough—don’t twist—and cut out 8 scones. Gently lift each one and set it aside.
12. Bake: Carefully place the scones on the hot baking sheet. Bake for 10 minutes, or until they’re golden on top and have puffed up.