Here’s the recipe… it’s Delia’s, which may be a little dull but it’s fail-safe every time. The trick is not to roll the dough out too thin, in fact i keep it to the thickness off the pastry cutter and then they always rise perfectly…
i’m making 40 mini ones, so doubling the recipe.
8oz (225g) self raising flour (organic from the Alford 5 sailed windmill)
1 1/2 oz (40g) butter or marg at room temp (using butter today… i’m sure the old dear can take it!)
1 1/2 tablesppons caster sugar
handfull of raisins
pinch salt
5 fl oz milk (skimmed)
put flour and salt in bowl, work the butter into it until it’s like breadcrumbs, then add the sugar and raisins and stir it up, add the milk bit by bit, stirring with a knife. (I never use all the milk… I think Delia likes her scones sticky?) Once it’s all together, get your hands in and form a dough. (bowl should be clean from flour after this stage) You should do this quickly and lightly (with a song in your heart)
Then pat out onto a floured board and cut into little scones and bake for 15 mins or until golden on 220c (although my crappy oven only goes up to 200c… but it’s never failed me yet!)
ta da!…
