Ingredients
225g self-raising flour
1 tsp baking powder
50g unsalted butter
1 tablespoon caster sugar
150ml milk
75g raisins
1 egg, to glaze
Method
Set your top oven temperature to 220c and 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.
