Categories: Quick Breads

Ingredients

• 4⅔ cups (1lb 8oz/680g) self-raising flour, plus extra for dusting
• 3/4 cup (6oz/170g) butter, frozen
• 3 teaspoons baking powder
• 1/2 cup (4oz/113g) sugar
• 1/2 cup (4oz/113g) raisins/sultanas
• 11/4 cup (10floz/300ml) milk
• 2 eggs, beaten

Directions

1. In a large mixing bowl, add self raising flour .

2. Using a cheese grater, grate the butter in until it is all gone. (alternatively using a pastry cutter, cut/rub butter into flour until fully crumbed and resembles course breadcrumbs.

3. Stir in raisins, baking powder and sugar.

4. In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour mix into flour mix and stir until a soft dough is formed.

5. Transfer dough to a floured surface and press to 1½ inch thick. (if your scones are not forming a dough add a little more liquid)

6. Cut scones out with a round 3 inch cookie cutter.

7. Place cut scones onto a baking tray lined with parchment.

8. Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.

9. Bake at 425oF (210oC) for roughly 22-26 minutes. In the video I said 12 minutes but to get them really golden brown you will want to bake for longer. Cool on wire rack.

10. Serve warm or fully fully cooled with butter, jam, or fresh cream.

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