Looking for the perfect scone for that summer afternoon tea? Raisin scones hit the spot and I think the addition of raisins rather than just a plain scone makes a scone a little more interesting. Serve these with clotted cream and strawberry jam for a delicious indulgent treat or just with some good quality butter.
The original scone was round, flat and unleavened. It was cooked on a griddle. It was only when baking powder became available that it was possible to create the oven baked risen scone we know and love today.
Makes 12 small scones or 8 larger scones
250g self-raising flour
25g caster sugar
1.5 teaspoons vanilla essence
Plain flour for dusting
- Pre-heat the oven to 180 oC fan and line a tray with greaseproof paper
- Put the flour and butter into a bowl and rub until it resembles breadcrumbs (this can be done in a food processor with a blade and you just need to blitz it for a few minutes).
- Mix in the sugar, and raisins.
- Pour in almost all the milk and the vanilla essence until it forms a dough.
- Turn the dough out onto a lightly floured work surface and cut into either 12 or 8 using a cookie cutter.
- Put the scones onto the tray and glaze with the left over milk and cook for 10-15 minutes.
- Serve with a cup of tea.
- If you prefer you can hand form the scones by dividing up into 8 or 12 equal size pieces of dough and hand shaping with your hands for a rustic look.
- Try the recipe with dried cherries for a different version.