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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix self raising flour and baking powder together in a bowl.
Cut unsalted butter into small cubes and add to the bowl.
Rub the butter into the flour until the mixture looks like breadcrumbs.
Stir in the raisins.
Make a well in the centre of the mixture and pour in a little of the milk.
Fold the mixture into the milk and work them together, adding more milk until you have a soft dough.
Knead the dough on a floured board, then roll out to roughly 2 cm thick.
Cut into rounds using a cookie cutter.
Place the scones on a greased baking tray.
Bake at 220 degrees Celsius for 10-15 minutes until golden brown.
Cool on a wire rack.
Serve and enjoy.
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For a richer flavor, you can substitute some of the milk with cream.
Can I use plain flour instead of self raising flour?
Yes, but you will need to add an additional 2 tsp of baking powder to the plain flour.
How do I know when the scones are done?
The scones are done when they are golden brown on the outside and sound hollow when tapped on the bottom.
Can I freeze the scones?
Yes, you can freeze the scones after they have cooled completely. Wrap them tightly in plastic wrap and store in an airtight container.
What can I serve with these scones?
These scones are delicious with clotted cream and jam.
Can I add other fruits to the scones?
Yes, you can add dried cranberries or chopped dried apricots for variation.
