We seem to be a little addicted to these raisin scones in our house at the moment. The other half likes them with a bit of butter and I go for chocolate spread 🙂
You will need:
> Jug
> Bowl
> Hand mixer (optional)
> Pastry brush
> Baking tray
> Greaseproof paper
> Cookie cutter – whatever size you want to make them
Adapted from Jamie’s Ministry of Food
Ingredients:
> 450g self raising flour
> 120g butter
> 2 tsp baking powder
> Pinch of salt
> 2 eggs
> 5tbsp milk (you always end up needing more thought + extra to brush)
> 200g raisins (half raisins, half cranberries makes a nice change sometimes)
Method:
>First of all heat the oven to 200 degrees C. Place the greaseproof paper on the baking tray. Put the eggs and the milk in the jug and whisk with a fork until combined. Add the raisins to the jug and put to one side.
> In the bowl put the flour, baking powder, salt and butter and then rub together until they look like breadcrumbs. If you have a hand mixer, you can use the beaters to mix them together, don’t know how I coped without one now, so much quicker!
> Make a well in the flour mixture and then add the milk, eggs and raisins. Mix together with a wooden spoon adding extra milk until you have a soft dough. Again if you have a hand mixer, use the dough hooks, much quicker!
> Flour your work surface and then tip the dough out onto the surface. Knead very briefly, don’t be tempted to over knead the dough, just make sure it’s properly combined and ready to roll. Roll out to about 1/2 an inch to an inch thick, depends how big you want them! I usually get about 14 scones with a 7cm cutter.
> Place on the baking tray then brush over with milk. Put in the oven for 12-15 minutes (they rarely need more than 12 minutes though). They’re ready when they’re golden brown and risen 🙂
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
