Thursday, 27 August 2015


An simple English tea time treat. This recipe is also easy to adapt and change to your taste buds. These scones are best on the day but will last up to a week.
Scones can be eaten slightly warm or cool with jam, cream or butter and wonderful with a cup of tea.


  • 225g  Self Raising Flour
  • 40g Butter
  • 20g Caster sugar
  • 150ml Milk
  • 120g Raisins 
  • 1 Egg beaten to glaze 


  1. Preheat the Oven to 200 Celsius (Fan oven) or 180 Celsius if you have a fan oven. 
  2. Line a baking tray with baking paper.
  3. Sift the flour into a mixing bowl. Then add the sugar.
  4. Rub in the butter until the mixture resembles fine breadcrumbs.
  5. Add the raisins and milk a little at a time, if the mixture seems too wet and sticky then don't be afraid to add more flour.
  6. Gently roll or pat the dough on a lightly floured surface to around 2cm, then using cutter cut out rounds.
  7. Brush the tops with the beaten egg. 
  8. Place on a baking paper lined tray and bake for around 10 minutes or until golden brown.

Ingredients Notes and Recommended Products

    As always I recommend stork for butter
    For flour McDougalls Self Raising Flour.
    The brushed beaten egg tops, creates a crunch to the soft scone. If the beaten egg appearers too yellow, add a splash of milk. Make sure your raisins are juicy and large, preferably baking raisins or Californian raisins. Finally to ensure a good rise, avoid heavy handling and make sure rolled out dough is at least 2cm thick. 

My favourite way to enjoy

    I prefer my scones cool, with Bonne Maman jam and either green or Yorkshire English breakfast tea.


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