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