An English delight on your table. Try this recipe, and you’ll be delighted!
Ingredients
- Flour, 250 g
- Baking powder, 2 teaspoons
- Salt, a pinch
- Caster sugar, 50 g
- Cold butter, 50 g (cut into cubes)
- Large egg, 1
- Milk, approximately 100 ml
- Raisins, 50 g
Preparation
Preheat the oven to 220 degrees Celsius. Sift the flour twice onto a clean work surface. Add the cubed cold butter, baking powder, salt, and caster sugar. Cut the butter into the flour mixture using a knife until it resembles fine breadcrumbs.
Whisk or beat the egg, then add enough milk to make a total of 140 ml of liquid mixture.
Add about 2/3 of the liquid mixture to the dry ingredients on the work surface, leaving the rest to brush over the tops of the scones.
Add the raisins and quickly knead into a smooth dough. If needed, add more egg and milk or sprinkle with additional flour.
On a floured surface, roll out the dough to a thickness of about 1.5-2 cm. Use a metal cutter or sharp-edged glass to cut out circles. Place them on a baking tray lined with baking paper. Brush the tops with the remaining egg and milk mixture.
Bake for about 10-12 minutes until golden brown. Serve warm with butter, jam, and cream.
