Snapguide
STEPS
INGREDIENTS

Preheat the oven to 200•C / 400•F and grease the baking tray with butter.

Sift the flour into a blow.  Mix in the baking powder, sugar and salt, then add the butter and rub in with your fingers until the mixture looks like fine breadcrumbs.

Sift the flour into a blow. Mix in the baking powder, sugar and salt, then add the butter and rub in with your fingers until the mixture looks like fine breadcrumbs.

Add the raisin and mix well

Add the raisin and mix well

Make a well in and pour in the milk.   Use a fork to mix well then mix it by hand lightly.  Add little more milk if too dry and add little more flour if too wet.   But remember add little by little.

Make a well in and pour in the milk. Use a fork to mix well then mix it by hand lightly. Add little more milk if too dry and add little more flour if too wet. But remember add little by little.

Put the dough onto a lightly floured surface, roll the dough about 3cm thick.

Put the dough onto a lightly floured surface, roll the dough about 3cm thick.

Use a scone cutter, or just using a drinking glass, cut the dough and place them on the greased baking tray.   Graze the tops with beaten egg and bake for 15-20 minutes until lightly golden.

Use a scone cutter, or just using a drinking glass, cut the dough and place them on the greased baking tray. Graze the tops with beaten egg and bake for 15-20 minutes until lightly golden.

I made some with raisin and some without raisin this time.

I made some with raisin and some without raisin this time.

Serve with jam and tea.  !

Serve with jam and tea. !

It will taste even better with your homemade jam!

Tips: Keep the butter in the fridge until you need it, otherwise the butter will melt too fast when you rub it into the flour. Make sure you rub in the butter into the flour with your fingers well.

  • 500.0g All purpose flour
  • 2.0Tbsp Baking powder
  • 2.0Tbsp Caster sugar
  • 1.0tsp Salt
  • 110.0g Unsalted butter
  • 100.0g Raisin
  • 300.0ml Milk
  • 1.0 Egg, beaten