Prep 30 mins
Cook 15 mins
This is a recipe from an English friend of mine!
- 2 cups flour
- 1⁄2 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 1⁄4 cup sugar, superfine
- 1⁄3 cup shortening
- 1⁄2 cup raisins, sultana
- 1 egg
- 1⁄3 cup milk
- Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
- Makes 12 to 16 scones.
- Presentation: Split scones while hot and spread with butter. Best served fresh from oven.
These were good, especially right out the oven! I did soak the sultanas in some warm water to get them plumped ahead of time. Baked on a stone for 11 minutes and they came out perfect. Thanks for this recipe! Made for PAC fall 2011.