Monday, 16 November 2009

Carrot and raisins scones

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250gm-Self raising flour,sifted

1Tsp-Baking powder

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.
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