I made these scones as a quick fix to take away to Norfolk on a family holiday a couple of weeks ago. They’re cheap to make and don’t take a great amount of time, but taste lovely piled high with clotted cream and jam, and served with a glass of bubbly.
This recipe makes about 8 medium sized scones.
- 350 g self raising flour
- 1 tsp baking powder
- 85 g butter or baking spread
- 3 tbsp caster sugar
- 75g raisins or currants
- 175 ml milk
- beaten egg or milk to glaze
- Preheat your oven to 220 degrees C and prepare a baking tray with baking parchment. Put the flour in a large bowl with the baking powder and then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs, then add the sugar.
- Add the milk to the mixture and mix it all together. It will seem like quite a wet dough, but trust me, it works! Then add the raisins.
- Scatter flour on the work surface and then tip the dough out. Cover it with a little more flour and then fold it together a few times until it is smooth. Pat down until it is about 4 cm thick.
- Cut the dough into rounds using a cutter (I used one that was about 5 cm, but it doesn’t really matter). Keep cutting and re rolling the dough as necessary until you have used it all.
- Brush the tops with beaten egg or milk, and place onto the baking tray. Bake in the oven for 10 mins until they are golden brown.