Add to Recipe Box
Go to Collections
Scones are easy to make and are a tea-time treat
Servings: 12 (approximate)
- 1 lb self-rising flour
- 1/4 cup sugar
- 3 1/2 oz unsalted butter cut in small pieces
- 2 tsp baking powder
- 2 eggs
- 3/4 cup raisins or dried cranberries
Preheat oven to 425F/220C. Line a large baking sheet with parchment.
Mix flour, sugar and baking powder in a large bowl. Work in the butter so the mixture resembles bread crumbs.
Beat the eggs in a measuring cup and whisk in enough milk to get 10 oz total. You may not need the entire amount.
Add the milk/egg mixture in small amounts until you get a soft and slightly sticky dough. Any egg/milk mixture can be used to brush the tops of the scones before baking, so reserve it.
Turn dough out on a lightly floured surface. Knead a few times then place the dried fruit on top and knead it into the dough.
Pat the dough out to about 3/4-inch/2 cm thickness and cut with a 2-inch/5 cm biscuit cutter. Repeat the patting and cutting until you use up the dough.
Place on prepared sheets and brush with reserved egg/milk mixture. If there was no mixture left over, use a bit of heavy cream.
Bake for 12-15 minutes or until light golden brown and raised nicely.
Weighing is preferable to using cup measures. One pound of self-rising flour is APPROXIMATELY equal to 3 1/2 cups.
Nutrition calculated using a 2-inch tart cutter.
Serving: 1scone | Calories: 250kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 15mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg