They say that Tea in England is never complete without warm scones served with Jam and fresh cream. I couldn't agree more for these scones make an ideal tea time snack. I got this recipe from a newly brought recipe book called "Muffins and quick breads". The moment I saw the recipe I wanted to try it. The fact that the recipe was eggless only added to my excitement.
I was pleasantly surprised by how quickly and easily these scone were ready. It just took me around 30mins to make these from start to finish. A recipe can't get any better can it?
Tea time raisin scones recipe:
Preparation time: 15mins
Baking time: 15mins
Makes- 8 scones
All purpose flour or maida- 2 cups
Sugar- 2 tbsp
Baking powder- 2 tsp
baking soda- 3/4 tsp
Salt- 1/2 tsp
Zest of one lime
Butter- 5tbsp, cut into chunks
Raisins- 1/2 cup
Additional butter and sugar for glazing
- In a large bowl, combine the all purpose flour, baking powder and baking soda and sift once
- Add sugar, salt, lemon zest and mix
- Cut in the butter into the flour mixture using two knives until the flour resembles bread crumbs
- Mix in the raisins and then stir in the milk.
- Using a fork, gently fold in the wet ingredients into the dry. DO NOT over mix
- Gather the dough into a ball and knead lightly on a floured surface for 2mins
- Pat the dough into a disc of 3/4th inch thick and 5-6" in diameter
- Cut into 8 triangles and place one inch apart on a greased baking sheet.
- Brush top with milk and sprinkle with sugar
- Bake in a pre heated oven at 220C for about 15 mins until the undersides are lightly browned
- Serve warm with jam
This recipe is my contribution to Aipi and Priya's Tuesday bookmarked recipe event