Light 'n' Fluffy Scones

Recipe by Sackville
READY IN: 40mins




  • 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.