Something new to try out

Measure and set all the ingredients, ready to start

Self-rising flour (225 gm)
Raisins (50 gm)
Butter/Margarine (60 gm)
Sugar (2 Tablespoons)
Milk (150 ml)
1 Egg, beaten

Mix the flour and raisins in a suitable bowl. Add the butter/margarine. Using your fingers, rub the butter into the flour-The idea is to have a bread crumb consistency. Add the sugar and mix. At the centre of the flour mix make a well (hole). Now add the cold milk into the well.

Gently bring the flour into the milk and start mixing. Mix to form sticky dough. Do these while you scrape off the sides to remove the stuck dough. On a clean dry surface, sprinkle some flour ready for the sticky dough.

Transfer the sticky dough and knead until smooth. It should take about 1 minute. Roll the dough to a round shape of about 2 cm thickness. Using a round small cutter/container press into the dough - the idea is to have minimal space between the rounds. Remove the rounds gently transferring to a waiting baking tray.

Arrange the scones ready for baking in a preheated oven. With your beaten egg, brush the top of all scones for a glossy finish after baking. Remember to pre heat your oven to 220 C. Place the tray on the top shelf of the oven and bake for 10-12 minutes or until golden brown.

Remove from the oven and arrange on a plate. Serve warm with your favorite hot beverage.

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