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| CAKES & BAKES |
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RAISIN SCONES
PREP TIME 20 MINS BAKING TIME 15 MINS YIELD 10-12 PIECES APPROXIMATE COST RM3INGREDIENTS
220 self-raising flour
¼ tsp bicarbonate of soda
¼ tsp coarse salt
30g fine granulated sugar
30g butter
1 egg
80ml milk
30g raisins
METHOD
1. Sift flour and bicarbonate of
soda together twice onto a
sheet of greaseproof paper.
Transfer flour into mixing bowl
and stir in salt and sugar. Rub
butter into the flour using
fingertips until butter is well
distributed and mixture looks
crumbly. Add raisins.
2. Beat egg and milk together.
Spoon out 1 tablespoon and set
aside. Pour remaining egg/milk
mixture into dry ingredients
and mix quickly with a fork.
Mixture will be rather soft.
3. Dust working surface and
rolling pin generously with
flour. Transfer scone dough onto
work surface and roll out 2cm
thick. Stamp out circles with a
4-5cm cutter (dipped in flour)
and arrange scones 4cm apart
on an ungreased baking tray.
Gently gather dough scraps and
re-roll to same thickness and
stamp out as many circles as
you can.
4. Brush tops of scones with the
reserved egg/milk mixture
and bake in preheated oven
(200°C) for about 12 minutes or
until scones are well-risen and
golden brown. Cool on wire
tray. Serve scones warm with
butter, whipped cream and jam.
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