Make them once during the week, and eat them any time you fancy, I made half as large scones, and the other half of the mixture as small ones. Divide up the dough into however many you would like
270g self raising flour
100ml vegetable oil
40g spread to serve
Mix the flour and sugar. Stir in the raisins. Add the oil and water and mix to form a soft dough.
Turn out onto the worktop and pat gently to a square shape about 2cm thick. At this point you can either cut the scones into lots of little ones, or fewer big ones.
We prefer the big ones. I like to cut the dough into 6 by cutting down the middle, then cut each side into 3 pieces, giving me 6 big scones.
If you are making small ones, scoop all the scraps up after cutting out, squidge it together and cut out more, to use up all the dough
Whichever you do, place your scones on a greased baking tray and bake at 220C/200C fan/gas 7 for 12 minutes for diddy ones and 20 minutes for my huge ones. Brush them with milk and sprinkle sugar on top before baking for a crunchy finish
Too, too moreish warm from the oven
Add to the mix:-
A tsp ginger, fresh, preserved or dried
Or cinnamon, mixed spice or ground cloves
Use any dried fruit you fancy, or how about date and walnut – yum
Or make cheesey ones by leaving out the sugar and raisins and adding 100g grated strong cheese, a heaped tsp grainy mustard and grinding black pepper over the moistened top
Per serving, 6 scones
Calories 412, Protein 5, Fat 20, Carbohydrate 54, Cost 9p per scone
Per serving, 12 scones
Calories 206, Protein 2, Fat 10, Carbohydrate 26, Cost 4p per scone
Here are the Fruit Scones for the Week One Plan