Recipe by Sackville
These can have many variations -- you can make them with raisins to go with your tea or with sundried tomatoes and feta for a mediterranean feel that goes nicely with soup. I often make them to use up milk that's on the verge of going bad. If you don't have self-raising flour, use all-purpose and add an extra tablespoon of baking powder.
Top Review by balucian
This was quite fast and delish. however, I added I tablespoon of brown sugar, some of the egg in the milk and a tsp of vanilla essence. Had it with some orange with ginger jam.. yummy!
- 350 g self-raising flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 50 g butter, cut into pieces
- 1 tablespoon oil
- 300 ml milk
- 1⁄2 cup flour, for kneading
- 1 beaten egg, to glaze
- 150 g raisins
- 8 sun-dried tomatoes, chopped
- 100 g feta, cubed
- 10 black olives, pitted and halved
Directions See How It's Made
- Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
- In a large bowl, mix together the flour, baking powder and salt.
- Rub in the butter and oil until the mixture resembles fine crumbs.
- Add the raisins or the mediterranean filling.
- Make a well in the centre and pour in the milk.
- Mix with knife, using a cutting movement, until it becomes soft.
- The dough will be very sticky.
- Flour your counter well along with your hands and scrape the dough onto the floured surface.
- Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
- The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
- Cut into 8 wedges and place on a greased baking sheet.
- Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
- Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
- These are delicious served warm with butter.