270gself raising flouror plain flour, with 2 tsps baking powder
40gbutteror spread, to serve
Mix the flour and sugar.
Stir in the raisins.
Add the oil and water and mix gently to form a soft dough. Do not over-work as this will toughen your scones
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
Or use a scone cutter. I used a 2½" / 6cm sized scone cutter. Cut straight down, without twisting as that will inhibit the rise of the scones whilst baking
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
Scones, like most home baking is best straight from the oven. Any not eaten the same day of baking are best stored in the freezer, they go stale quickly
Too, too moreish warm from the ovenTo vary the flavour, 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