This recipe is perfect for you if you've tried to bake scones and they turned out like hockey pucks. The extra baking power ensures they rise and are light and fluffy.
500 g self-raising flour
1½ cups milk
1 tablespoon icing sugar
2 rounded teaspoons baking powder
60 g melted butter
Cup of raisins (Optional)
A beaten egg or milk to glaze the top on the scones
Some granulated sugar to sprinkle on the top of the scones to give a sweet crunch.
Sift dry ingredients into a mixing bowl.
Add beaten egg, milk and butter.
Quickly combine all ingredients into a dough.
Stand dough on a floured board for 20 minutes.
Gently roll out to required thickness (about 2 cm) and Cut out circles or squares which ever is your preference using the rim of a glass dipped in flour or a pastry cutter.
Stand scones close together on a lightly floured baking tray for a further 15 minutes. Brush the tops with the beaten egg or milk and sprinkle with sugar.
Bake at 210°C for 10 minutes.
Hope you enjoy