Light 'n' Fluffy Scones

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.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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

• Plus

• 150  g raisins

• Or

• 8  sun-dried tomatoes, chopped
• 100  g feta, cubed
• 10  black olives, pitted and halved

Directions

1. Pre-heat the oven to 200 C, 220 C in a fan oven or gas mark 7.
2. In a large bowl, mix together the flour, baking powder and salt.
3. Rub in the butter and oil until the mixture resembles fine crumbs.
4. Add the raisins or the mediterranean filling.
5. Make a well in the centre and pour in the milk.
6. Mix with knife, using a cutting movement, until it becomes soft.
7. The dough will be very sticky.
8. Flour your counter well along with your hands and scrape the dough onto the floured surface.
9. Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick.
10. The"kneading" shouldn't take more than a minute and the dough will still be sticky when you cut it.
11. Cut into 8 wedges and place on a greased baking sheet.
12. Brush with the beaten egg and bake for 15-20 minutes until risen, golden and springy to the touch.
13. Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days.
14. These are delicious served warm with butter.