葡萄干司康饼 Raisin Scones

Raisin scone

Very quick tasty scones, not as dry as bought ones. My family love them so much, so I make these every second day, 2 or 3 batches of them and they are always eaten. Everyone says these are much better than bought scones. These ones are raisin scones.

Ingredients 
Makes: 6 

225g (8oz) self-raising flour

85g (3oz) caster sugar

60g (2oz) butter

1 teaspoon baking powder

115g (4oz) raisins, sultanas or dried cherries

150ml milk (try 130ml milk first)


Method
Prep:15min  ›  Cook:12min (I did 15min)  › Ready in:27min 

Preheat the oven to 180 C / Gas 4. Put flour, caster sugar, butter and baking powder in a bowl. Mix it in with your fingers until it starts to look a bit like breadcrumbs.

Add in raisins (or optional fruit) and milk a little at a time until you get the mixture coming together. Try to ensure it does not get too wet or you will have to add some more flour.

Line a baking tray with a baking sheet.

Roll out dough. If it feels too wet when you are rolling and starts sticking to everything, add a little more flour to the surface and turn it so that both sides are floured. Cut out little circles around 2cm thick and glaze with milk. Place on the prepared baking sheet.

Bake in the preheated oven until risen and golden, about 12 minutes.

Tip

once you get these not have 2 bowls on the go at the one time and do batch baking I usually cook cherry scones along with a batch of plain or raisin or. You can double the mixture for both bowls and do 4 batches of scones...

Tip

you can add a little salt but to be honest I prefer not too and although most recipes have salt I have tried it both ways and don't notice any difference

用料  

葡萄干司康饼 Raisin Scones的做法  

1. 按配方将材料做好

2. 烤箱烤制

3. 晾凉