We’re just getting ready for our summer vacation to Denmark, and I’ve baked some scones to take with us.
I love this recipe because it’s so easy (it takes less than an hour from start to finish) and the scones are good for at least a couple days. That means we will have a very tasty start to our bike trip!
This recipe is also versatile. You can omit the raisins, and instead make a savoury version, with olives or cheese and rosemary, to go with soup.
350 g self-raising flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup sugar (optional, omit if making savoury scones)
50 g butter, cut into pieces
1 tbsp oil
150 g raisins
300 ml milk
1/2 cup flour, for kneading
1 beaten egg, to glaze
2 tbsp sugar, for sprinkling
2 tbsp cinnamon, for sprinkling
Pre-heat the oven to 220 C.
Mix together the flour, baking powder, salt and sugar, then rub in the butter and oil with your hands until the mixture resembles fine crumbs.
Stir in the raisins, then make a well in the centre and pour in the milk.
Mix with knife, using a cutting movement, until everything is roughly pulled together. The dough will be very sticky at this point.
Flour your counter and your hands. Scrape the dough onto the floured surface.
Knead very lightly to help work some of the flour into the dough, while shaping it into a round about 3cm thick. The “kneading” shouldn’t take more than a minute. The dough will still be sticky when you cut it.
Cut into 8 wedges and place on a greased baking sheet. Brush each scone with the beaten egg, sprinkle with sugar and cinnamon and bake for 15-20 minutes until risen, golden and springy to the touch.
Cool and then cover with a tea towel or put in a tupperware container to keep them soft for 2-3 days. These are delicious served warm with butter.