250gm-Self raising flour,sifted
Pinch of salt
50gm-Butter,diced and chilled
Milk to glaze
Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven.
Put the flour, bakingpowder,salt and butter in a bowl,mix with hands until the mixture turns into crumbs.
Add sugar,raisins,carrot and buttermilk, use a knife to mix everything together.
Knead the dough lightly on a floured surface to make a smooth dough.Roll out the
dough to a thickness of about 2.5cm/1inch.
Dip a 2.5inch plain cutter insome flour then use it to stamp out 8rounds of dough.
Use a palette knife to lift the scones onto preheated bakingsheet.Brush the tops
with milk and bake for 12-15minutes until the scones are risen and pale golden.
Serve with cream cheese.