Tea-time raisin scones

By Drum Digital
12 August 2014

Scones are so quick and easy to make and are always welcome at tea time.

Makes 12

Preparation: 10 min

Baking: 15 min

500 ml (2 c) flour

80 ml (? c) caster sugar

15 ml (1 T) baking powder

1 ml (¼ t) salt

125 g butter

1 egg, beaten

5 ml (1 t) vanilla essence

160 ml (? c) milk

250 ml (1 c) raisins

1 egg yolk, whisked (for egg wash)

Preheat the oven to 180 °C. Grease one or two baking sheets and line with baking paper.

1  Combine the flour, caster sugar, baking powder and salt in a bowl.

Add the butter and rub in with your fingertip until mixture resembles coarse breadcrumbs. Stir in the egg and vanilla essence.

Slowly add the milk while stirring until the dry ingredients are just moistened. If the dough becomes sticky, stop adding milk and work in a little extra flour if necessary. Stir in the raisins.

Lightly roll out the dough on a floured surface to 3 cm thick. Use a round cookie cutter to cut out scones. Gather the scraps, reroll and cut out extra scones.

Transfer the scones to the prepared baking sheet, spacing them to allow for expansion during baking.

Brush the tops with the egg yolk wash and bake for 15 minutes or until golden brown.

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