Thank you Hubby for making these ;)
You can serve the scones with whipped cream or butter and homemade roselle jam. Do also check out this recipe for mock clotted cream, which you can make easily at home.
Hehe chubby cheeks back then, enjoying his scone
Recipe adapted from here
Preparation time: 20-30 minutes
Cooking time: 10 - 15 minutes
Makes about 12
450g self raising flour
1/2 tsp baking powder
Pinch of fine salt
100g cold unsalted butter, diced
225ml full-fat milk
1 large egg
75g caster sugar
1. Heat the oven to 200°C (fan). Line a baking tray with non-stick baking parchment.
2. Sift the flour, baking powder and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs, loosely gathering the mixture together in your hands without squeezing or pressing. Stir in the sugar and raisins.
3. Mix the milk and egg together, then slowly pour two-thirds into the flour, stirring constantly with a table knife until the dough comes together. It should be quite firm, but moist, so add a little more of the milk and egg if it appears too dry.
4. Turn the dough onto a lightly floured surface and knead briefly for only a minute or two - just long enough to be able to shape it into a rough, loose ball. Now roll it out until it's about 2cm thick. Cut out about 12 scones using a 6.5cm pastry cutter, dipping it in flour before each cut.
5. Place the scones on the baking tray and brush the tops lightly with the remaining egg and milk mixture (from Step 3). Bake in the middle of the oven for 10-15 minutes, until risen and light golden brown. Serve as soon as possible, preferably while still warm with either whipped cream or butter or clotted cream and jam.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)