Shopping list for 12 scones
275 g self-raising flour
pinch of salt
55 g butter
25 g sugar
150 ml milk
1 free range egg, beaten
50 g sultanas
For Mothersday we bake a British classic, mini scones with raisins.
Sift the flour with the salt into a bowl and stir the butter in.
First, stir in the sugar and add the milk slowly, stir until the dough is soft.
Place the dough on waxed paper, knead light then work the raisins into the dough.
Beat the dough to 2 cm thick, cut out circles (5 cm in diameter).
Knead the remaining dough quickly and make scones until the dough runs out.
Place the scones on a baking tray with baking paper and brush some beaten egg on.
Preheat the oven to 200°c.
Bake the scones for 10 to 15 minutes until golden and risen. Let them cool first on the baking sheet, then on a plate.
Serve the scones with butter, lemon curd and/or homemade jam and clotted cream for the finishing touch!