This recipe has been in my family for as long as I can remember. It was my nans’ and then my mums’ and now mine to share with you all.
This makes very large scones and a large batch . You can however simply half the ingredients if you want smaller ones or fewer of them. They do keep in an airtight container for a few days and all you need to do is just plop them back in the oven to crisp up.
- 250 g butter
- 1000g self raising flour
- 130 g castor sugar
- 2 tsp baking powder
- 2 eggs
- 400 ml milk
- 150 g raisins ( optional)
- Set oven to 180 degrees or 160 fan ; gas mark 4
- Flour a baking sheet and a surface or cutting board
- Rub together the butter and the flour and the baking powder until it resembles breadcrumbs. I prefer to keep my butter out of the fridge for an hour to make it easier to work into the flour.
- Mix through the sugar and if you want to at this stage add the raisins if you wish. My kids are not keen on raisins but Jess and I love them !
- In a separate jug mix the eggs and the milk until thoroughly blended
- Make a well in the dry ingredients and then add the milk and egg
- Now get dirty ! With your hands form into a big enormous ball ! You may wish to flour your hands before this
- On a pre floured surface take this enormous ball and place it on the flour and then roll out with a floured rolling pin
- The thicker you leave it the larger the scones ~ I usually roll it out to about and inch and a half .
- Place scones on baking sheets and milk the top of them and sprinkle extra sugar over the top
- Place in the oven for around 15 mins until golden and watch those babies rise !
Sleeve to cool for a few minutes and eat warm served with lashings of butter and jam and cream . Can be kept for a few days and then heated back up in the oven.
You could add a variety of things such as candied fruit or sultanas or even sprinkle with a little cinnamon . The list is endless
Hope you enjoy these little pieces of heaven
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