Tea-time raisin scones

By admin
13 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.

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

3 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.

4 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.

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

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

-Hope Malau

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