INGREDIENTS
75gms butter
2 large eggs
75gms sugar
4 tsp baking powder
230ml milk
500gms ‘strong flour’ – I used white bread flour
1 cup of raisins
1 x additional egg for the egg
Yo le puse una cucharada de mil y otra de manteca
INSTRUCTIONS
Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all combined
Add the flour and raisins and mix briefly
Turn the dough out onto a floured surface, need slightly and press out to a height of about 4- 5cm (I used my fingers)
Press out scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter)
Beat an egg and brush over the tops of the scones
Put the scones in the fridge for about 30 minutes and while you preheat the oven to 200 c
Brush a second egg wash layer over the scones which gives it a really nice glaze and bake in the oven for 15 minutes until well risen and golden brown
