Recipe
Makes about 8 scones
- 40grams of spreadable butter (1.4 ozs)
- 8 Ozs self-rising flour (225g)
- 2 tablespoons of granulated sugar
- Pinch of salt
- 110 ml of milk (1/2 Cup)
- A little lemon juice
- Dash of vanilla
- 2 Ozs of raisins
- 1 tsp of baking powder
Method
- Heat the oven to 425F
- Add the lemon juice and the vanilla to the milk. This will curdle the milk slightly help the scones to rise and give a nice flavor to the scones
- Add the baking powder and salt to the flour. Rub the butter into the flour with your fingertips until it looks like fine breadcrumbs, add raisins and sugar.
- Using a pastry knife or a wooden spoon add the milk slowly and mix the dough. You might need more milk if it does not come together and you still have dry ingredients. Dough should not be too wet or too dry. Place the dough on a floured cutting board, Knead the dough slightly to get a round shape then with a rolling pin (also floured) lightly roll it out to a thickness of about 1 inch thick. (This thickness is vital. The reason scones do not rise enough is because they are rolled too thin.)
- Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist you will ruin the shape of the scone. When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes.
- When they’re done, they will have risen and turned a golden brown. Then transfer them to a wire rack and eat as soon as they are cool enough, spread with butter, jam and clotted cream.
You can also use this recipe for plain scones just leave out the raisins.
