Raisin Scones - Celebrating Her Majesty's 70 Year Reign
Preheat the oven to 1180°C/gas 4. Lightly grease a baking tray.
Sift the flour, baking powder and salt into a bowl and stir in the sugar. Using your fingertips, lightly rub in the butter until the mixture resembles dried breadcrumbs. Add the egg, cream, and enough milk to moisten (start with 100 ml, adding more if needed). Mix well until it has a soft, doughy texture- but it shouldn’t be too moist.
Gather the dough into a ball and turn it out onto a floured surface, then roll lightly with a rolling pin to 2.5 cm (1 in) thick. Cut out with a round cutter, transfer to greased baking tray and brush the tops with the egg glaze. Bake in preheated oven for 15-20 minutes or until well browned.
450 g self-raising flour
A pinch of baking powder
A generous pinch of salt
50 g caster sugar
110 g unsalted butter, diced
1 egg, lightly beaten
50 ml double cream
100 to 200 ml milk, as needed
1 egg beaten with 1 tablespoon water to glaze
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