Raisin Scones Recipe

75 g/3 oz raisins
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/0.5 tsp salt
15 ml/1 tbsp baking powder
25 g/1 oz/2 tbsp caster (superfine) sugar
50 g/2 oz butter or margarine

120 ml/4 fl oz single (light) cream
1 egg beaten

Method:

Soak the raisins in hot water for 30 minutes, then drain. Mix together the dry ingredients, then rub in the butter or margarine. Stir in the cream and egg to make a soft dough. Divide into three balls, then roll out until about 1 cm/0.5 in thick and place on a greased baking (cookie) sheet. Cut each one into quarters. Bake the scones (biscuits) in a preheated oven at 230°C/450°F/gas mark 8 for about 10 minutes until golden brown.