Thursday, August 13, 2009
The original and best
I haven't made scones in years and I got a serous nostalgia kick putting these beauties together. Have them with butter and strawberry jam (and cream if you want to be extra decadent!)
500g self raising flour
60g caster sugar
pinch of salt
75g raisins or sultanas
Sift the flour and salt together into a bowl. Rub in the butter using your fingers until all incorporated. Add sugar and raisins and mix. Using your hands, add in the milk until you have a soft dough that is not too wet. You should be able to pick it up without your hands getting too gooey.
Roll out the dough to about an inch thickness on a floured surface. using a biscuit cutter (or a glass) dipped in flour, cut out as many scones as you can. Then gather together the offcuts, roll them out again and cut out more scones until you have no dough left. This recipe should make about 8 medium sized ones. Place the scones on a well greased baking tray, brush the tops with some extra milk and sprinkle them with some extra sugar if you like. Bake in a preheated oven (gas 7/220 degrees centigrade) for 15 mins. They will be golden brown and well risen. Best served warm with a lovely cup of tea.