- 300g self-raising flour
- 25g castor sugar
- 40g butter, in pieces
- 25g honey
- 115ml milk
- 30g raisins
- beaten egg to glaze
- clotted cream or butter to serve
Pre-heat oven to 180C. Sift the flour into a bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Add the honey and milk and mix to a soft dough. Lightly knead in the raisins until evenly incorporated. Turn onto a lightly floured surface and gently roll dough to 2cm thick and then using a floured 6cm cutter, stamp out about eight rounds. Re-roll the trimmings (only once or the dough becomes tough) and stamp out more rounds, if possible. Transfer to a lightly greased and floured baking sheet and brush with beaten egg to glaze. Bake for 13-14 minutes, until risen and golden brown. Transfer to a wire rack to cool. Serve the scones warm, split in half, with clotted cream or butter.
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