Raisin Star Scones

I've always loved scones!
The best scones I've tasted so far are from Cameron Highlands. Just the right bite - not too hard and not too soft; and just the right amount of moisture - not too dry and not too wet.  It seems the bakeries in Singapore just can't do scones the way they're supposed to be.

So... since I can't possibly drive to Cameron Highlands every time I crave for scones, the next best thing is to bake my own.  After several tries at different recipes, I finally found one that came close to perfect. 

THE PARTS:
(Makes about 24 star scones.)
260g plain flour
50g sugar (either white or brown or both)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
113g unsalted butter, cold
140ml buttermilk (or 10ml lemon juice + 130ml milk, left to stand for 5 min)
1 tsp vanilla extract
Raisins, as much as you like

ASSEMBLY:
1 - Combine flour, sugar, baking powder, baking soda and salt.
2 - Cut the cold butter into the flour till the mixture resembles coarse bread crumbs.
3 - Add buttermilk and vanilla extract and stir till dough just comes together.  Do not overmix, or you will get tough scones.
4 - Transfer dough to a lightly floured surface and knead gently a few times. Then pat or roll dough to about 1 inch thick and cut out desired shapes with your cookie cutter. 
5 - Transfer scones to a baking sheet and brush the tops of the scones with a little milk.
6 - Bake at 190 degC for about 12 min or until golden brown. 

Best enjoyed with butter and/or your favourite jam. 
Even better if you can find clotted cream!