Make your afternoon tea complete with these so very British fruity scones. Why not add some Graham’s whipping cream to go with your favourite jam?
30 minutes
30 minutes
Medium
6
Pre-heat the oven to 180°C.
Mix the flour and salt together and rub in the butter.
Mix in the sugar, then the milk until the dough is soft. Add the raisins.
Turn on to a floured board and knead very lightly.
Make a round roughly 2cm thick.
Using a scone cutter (about 5cm) cut into round and place on a lightly greased bakin sheet.
Lightly knead together the rest of the dough and continue cutting more scone to us up all the dough.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and raspberry jam.
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
