Raisin Scones With Cream And Jam Recipe
A very yummy recipe for LISA Scones With Cream And Jam
2 cups self-raising flour, plus extra for dusting
pinch of salt
1/4 cup cold butter, cut into cubes
1/8 cup caster sugar
3/4 cup milk
1/2 cup raisins
2 cups clotted cream
1 large jar blueberry jam
Preheat the oven 425 degrees F Line a baking tray parchment paper.
Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and raisins and lightly mix until just combined.
Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 1 inch thick. Cut out scones using a fluted cutter.
Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle.
Serve the scones with clotted cream and jam.