These are simple, fluffy scones with dried raisins. I had a hankering for scones lately and was trying to do tall ones but ended up with these instead.
These looked more like drop scones, though I did cut them with a 2.5″ cutter. I probably did not work them enough. I always have this worry of over-working the dough when making scones. In the end I mostly end up under-working! Still delicious though. 🙂
Fruit scones (makes about 4-5)
- 140 grams all-purpose flour
- 2 tsp baking powder
- 40 grams caster sugar
- pinch of salt
- 50 grams unsalted butter
- 70 grams milk
- 1 medium egg
- 100 grams raisins
- Line a baking tray with baking paper. Preheat oven to 200 C.
- Mix flour, baking powder, sugar and salt together.
- Rub butter into the dry ingredients until it resembles breadcrumbs. Alternatively, you can process the dry ingredients with butter in a food processor. Just pulse for a couple of times.
- Mix milk and egg in a small jug. Set aside 1 tbsp for glazing.
- Pour wet ingredients into dry ingredients. Using a fork, mix well. Batter will be sticky.
- Add raisins. Mix until combined.
- Scrape batter onto a floured work board and pat out into 1 1/2 inch thick disc. Cut with a 2.5″ round cutter. Arrange on prepared baking tray, leaving about 1 1/2 inches space between each scone. Glaze scone, being careful not to let the glaze drip to the sides.
- Bake for 15 minutes until golden brown.
I made this to be eaten as it is. It was a last minute bake and I didn’t have any clotted cream. This scone is sweet enough but of course you can still add jam, butter and clotted cream if you like.