A humble afternoon on the first day of March 2026. Let’s eat some scones and get lazy. These scones do not have to be perfect, just edible. Sweet. Buttery. Nice.
Welcome to the third month of the year. Already.
Ingredients:
- Self-raising flour: 300g, sifted
- Baking powder: 1 tsp, sifted
- Salt: 1/4 tsp
- Unsalted butter: 40g, chilled
- Sultana: 90g
- Fresh milk: 150ml
Method:
- Preheat oven at 220 degrees Celsius.
- Combine flour, baking powder and salt in a mixing bowl.
- Rub butter into flour mixture with fingers till breadcrumbs form.
- Add in sultanas and most of milk (about 130ml). Knead together form a dough.
- Place on floured surface. Flatten to 2-3cm height.
- Cut out rounds or other shapes using cookie cutters.
- Place on greased baking paper in a baking tray. Bake 15min till risen and slightly browned.
- Cool before serving (with jam or butter).
Disclaimer:
- This recipe is adapted from / similar to the previous rum and raisin scones recipe that I baked in 2012. This recipe has neither sugar nor rum added to it so is plain but which would still taste lovely if served with jam or butter on the side. It’s nice and soft if served warm.
Serving:
About 15 scones
