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Ingredients

  • 375g (12 oz) self-raising flour
  • 50g (2 oz) butter, diced
  • 50g (2 oz) caster sugar
  • 75g (3 oz) raisins
  • Grated rind of 1 orange
  • 1 egg, beaten
  • 150-200ml (5-7 fl oz) semi-skimmed milk

Method

  • STEP 1
    Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins and orange rind.
  • STEP 2
    Add all but 1 tablespoon of the egg then gradually mix in enough of the milk to mix to a soft but not sticky dough.
  • STEP 3
    Knead lightly then roll out on a lightly floured surface until 1.5cm (3/4 inch) thick. Stamp out circles using a plain round biscuit cutter.
  • STEP 4
    Transfer to a lightly greased baking sheet. Reknead the trimmings and continue rolling and stamping out until you have made 9 scones.
  • STEP 5
    Brush the tops with the reserved egg and bake in a preheated oven, 200C (400F), Gas Mark 6, for 10-12 minutes until well risen and the tops are golden. Leave to cool on the baking sheet.
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