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Cinnamon and Raisin Scones


200 g self raising flour
1/2 teaspoon salt
1 teaspoon cinnamon
50 g butter
25 g caster sugar
50 g raisins
125 ml milk; + extra for brushing

Yield: 16-18 scones

Sift the flour, salt and cinnamon into a bowl. Rub in the butter finely. Add the sugar and raisins. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife.

Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm thickness. Cut into 16 to 18 rounds with a 4 to 5 cm fluted cutter.

Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 C / 450 F / Gas 8 for 7 to 10 minutes or until well risen and golden.

Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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