I found this recipe in my big book of recipes – probably the easiest one I could find anywhere. It’s probably the least authentic one too, judging by the unbelievably few steps involved, but an adaptation of it nevertheless turned out a snack that’s amazingly delectable – just like the real stuff that I used to buy from Sainsbury back in Durham.
I’ve got on hand another scone recipe which uses double cream as one of the ingredients. Not sure what difference this would make, but I would be curious to give this a try another time.
- Self-raising flour: 300g, sifted
- Baking powder: 1 tsp, sifted
- Salt: 1/4 tsp
- Sugar: 1/2 tsp
- Butter: 40g, softened
- Raisin/sultana/cranberry: 75g
- Milk: 150ml + extra for brushing
- Rum essence: 1 tsp
- Preheat oven at 220 degrees.
- Mix flour, baking powder, salt and sugar together.
- Rub butter into flour till fine breadcrumbs form.
- Add raisins, milk and rum essence and mix into a dough.
- Roll out dough till about 2-3cm in height onto floured surface.
- Cut into rounds with a cookie cutter.
- Brush with milk. Bake 12-15min till golden brown.
- Serve hot with conserve/jam/cream.
- While rolling out the dough onto surface, press lightly onto dough so that it can rise more when it’s being baked.
- Some recipes recommended rolling out a thinner dough and then folding this into half onto itself. This would create a natural break for cutting the scones into half.
- There are so many different types of scones according to British tradition – soda farls, potato scones, girdle scones – and they come in all shapes, sizes and tastes! This particular recipe bakes the normal commercial round ones commonly found on the shelves of bakeries and supermarkets.
Makes 8 small scones