'' Good as a snack with Tea time''
Makes 10 scones
225g self raising flour*
(check tab ''equivalencies and conversions'' for how to make alternative for self raising flour)
50g butter or block margarine
120ml chilled milk
Beaten egg/ milk to glaze
Jam and Butter to serve or cream
Pre heat oven to 220C and line baking tray with baking paper lightly greased with butter.
Place flour and salt in mixing bowl. Add butter and rub with your finger tips until mixture resembles fine bread crumbs.
Stir in the sugar and then add half of milk and stir with a butter knife until mixture begins to stick together.Add raisins.
Add remaining milk little by little stirring. Then collect the mixture together with your hands to form a smooth fairly soft dough.
DO NOT KNEAD.
Turn on to a lightly floured board. Form in to a round flat shape about 2.5cm/ 1'' thickness. Then cut out 5cm/2'' diameter rounds with pastry cutter or from top of a glass.
Place the scones on lined baking tray spacing well apart and brush the tops with beaten egg.
Bake keeping on top racks for 10 to 12 minutes or until golden and risen.
Cool on wire rack.
Tip: glazing with milk wont make the scones as golden as it would be with beaten egg.