Name: Cinnamon and Raisin Scones
Ingredients: 200 gram self raising flour; 1/2 teaspoon salt; 1 teaspoon cinnamon; 50 gram butter; 25 gram caster sugar; 50 gram raisins; 125 milliliter milk; + extra for brushing

Cinnamon and Raisin Scones

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Ingredients

200 grams self raising flour
1/2 teaspoon salt
1 teaspoon cinnamon
50 grams butter
25 grams caster sugar
50 grams raisins
125 milliliters milk; + extra for brushing

Instructions

Yield: 16-18 scones. Sift the flour, salt and cinnamon into a bowl. Rub in the butter finely. Add the sugar and raisins. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm thickness. Cut into 16 to 18 rounds with a 4 to 5 cm fluted cutter. Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 C / 450 F / Gas 8 for 7 to 10 minutes or until well risen and golden. Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.