Orange and Raisin Scones

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.