Ingredients:
1lb of Thunderbolt Flour
1 Teaspoon of Salt
4ozs of Butter
2ozs of Castor Sugar
6ozs of Seedless Raisins or Sultanas
½ pint of Milk or Water
Beaten Egg or Milk to Glaze
Steps:
- Sift Thunderbolt Flour and salt into a bowl.
- Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
- Add the castor sugar and dried fruit and mix to a soft dough using the milk or water.
- Add a little fluid at a time until the dough is soft and slightly springy when squeezed.
Cooks note:
Don’t try to add more fruit than this as the dough simply hasn’t got the ability to lift it whilst cooking. You will get flat scones that really don’t look anywhere near as nice as the big fluffy ones.
5.Turn the dough onto a lightly floured table top. Knead quickly for a few minutes then roll out to ¾” thickness. Cut into 2” rounds with a plain pastry cutter. Place on a very well greased baking
Filling:
Strawberry or Raspberry Jam
¼ pint of double cream