Scones need to be really fresh, so make in small quantities or double up quantities and freeze some for a later date. As they contain very little fat, they need to be eaten as soon after baking as possible – or toast them the following day. Omit the sugar and substitute grated cheese and chopped chives for the fruit to make a delicious cheese version.
225g Self-Raising Flour
1 Teaspoon Baking Powder
50g Unsalted Butter
1 tablespoon Caster Sugar
Scant 150mls Milk
1 Egg, to glaze
- Increase oven temperature to 220C. Line a baking tray with baking parchment or silicone paper.
- Sieve the flour and baking powder into a large bowl, then add the butter and “rub in” until the mixture resembles fine breadcrumbs.
- Stir in the sugar and raisins. Now add just enough milk to bind the mixture to form a soft dough.
- Turn out onto a lightly floured surface and knead for 20 -30 seconds.
- Roll out to a thickness of 2-3cms. Then use a 6cm diameter fluted cutter to cut out rounds, and place on a baking tray.
- Brush the tops of the scones with beaten egg and then bake in a pre-heated oven for 20 minutes until golden and cooked.
- Serve with jam and clotted cream.