This is perhaps one of the most traditional scone flavours. Try these with clotted cream and jam.
- 225g plain flour
- 115g raisins
- 85g caster sugar
- 55g butter
- 150ml milk
- 1 tsp. baking powder
Preheat the oven to 180C and grease and line a baking tray.
Sift the flour and baking powder into a bowl.
Stir in the caster sugar.
Rub the butter into the mixture until it resembles breadcrumbs.
Pour the milk into the mixture, stirring until the dough just comes together.
Fold in the raisins until completely mixed together.
Roll the dough out or pat the dough down until it is 2-3cm thick. Cut the dough into scones and then place the scones onto the baking tray.
Bake the scones for 15 minutes or until risen and golden.