Homemade scones are so unbelievable cheap and easy to make, that I’m not even sorry that I’m one of those people who just won’t put up with shop-bought scones. In fact these are SOOOOO easy to make that sometimes I’ll decide to have my own little at-home afternoon tea, just because I fancy it… as you can see from the photo! Personally I like my scones with raisins in them, my dad would say that’s non-negotiable, but you can have them how you like. The real question is, do you go cream then jam… or jam then cream?
PREHEAT OVEN TO 220˚C/ GAS 7
- 225g self-raising flour
- 55g butter – room temperature
- 25g caster sugar
- 100g raisins
- 150ml milk
- 1 beaten egg or, to prevent waste a little milk to glaze
- pinch of salt
- Mix together the flour and salt
- Time to get your hands dirty… rub in the butter, until the mixture looks like breadcrumbs.
- Add the sugar, sultanas and the milk and mix together until you get a nice soft, smooth dough (I like to use my hands for all of this!)
- Turn the mixture onto a lightly floured surface, and roll out evenly to about 2cm thick and cut with a cookie cutter (about 5cm, but you can go smaller or bigger depending on preference)
- Brush the tops of the scones with egg or a little milk
- Bake for 12-15minutes
- Serve with clotted cream and jam!