Featured in Feast 30 – October 2018
75g of butter, at room temperature
75g of caster sugar
Large pinch of salt
300ml of milk
A little extra flour for kneading and rolling out the dough
Pre-heat oven to 220°C .
Sift the flour into a bowl and rub in the butter.
Stir in the sugar, salt and raisins. Using a knife mix in the milk a little bit at a time.
Flour your hands and knead the mixture into a soft dough, adding a little more milk if the mixture feels dry.
Roll the dough out on a floured surface to the required thickness and using a pastry cutter cut out your scones.
Place the scones on a buttered baking tray, dust with a little extra flour and bake for 12-15 minutes.