An English delight on your table. Try this recipe, and you’ll be delighted!


  • 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


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.

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