Feast Norfolk Magazine
Recipe from Jules Hetherton, Strattons Hotel | www.strattonshotel.com
Featured in Feast 30 – October 2018
Makes 12
INGREDIENTS
400g of self-raising flour
75g of butter, at room temperature
75g of caster sugar
Large pinch of salt
75g of butter, at room temperature
75g of caster sugar
Large pinch of salt
90g of raisins
300ml of milk
A little extra flour for kneading and rolling out the dough
Method
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.
