Whenever we go and visit Bailey’s Nanny we have got into the habit of baking some scones beforehand, to the point I think she would be very disappointed if we turned up empty handed! Lovely served slightly warm with butter and strawberry jam, and for a real treat some clotted cream too.
INGREDIENTS
- 450g self-raising flour
- 2 tsps baking powder
- 75g butter (at room temperature)
- 50g caster sugar
- 2 eggs
- 225 ml milk
- 60g raisins
- Preheat the oven to fan 200. Cut parchment paper to cover 2 baking trays.
- Put the flour and baking powder into a bowl and add the butter. Rub the butter into the flour mix with your fingers.
- Ensure the butter is fully mixed in, the mixture should resemble fine breadcrumbs.
- Add the sugar and stir.
- Beat your 2 eggs together, then add the milk to combine. Keep back 2 tablespoons of this egg/milk mixture to glaze your scones in a short while.
- Gradually add the egg/milk mixture to your bowl of dry ingredients, stirring it until you have a soft dough. It should be end up being quite a wet dough.
- Add your raisins so they are spread evenly through the mix.
- Turn out the dough onto a lightly floured surface and roll out with a rolling pin (or just flatten with your hand) to a thickness of about 1-2cms.
- Using a 2 inch fluted cutter, stamp out your scones by pushing the cutter straight down into the dough, try not to twist the cutter too much as this will loosen the shape of the scones. Once you have cut out all your scones shapes, push the remaining dough together to form a new dough ball and gently roll out again to cut as many scone shapes as you can and not waste any dough.
- Arrange the scones onto the baking trays, leaving a short space between each one.
- Brush the tops with your saved beaten egg/milk mixture to glaze them all.
- Bake in the oven for 10-15 mins until golden.
- Take out of the oven, and transfer to a wire rack to cool.
thelegendarybrownie 