325 g (11 oz) self-raising flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch of salt
75 g (3 oz) butter, diced
50 g (2 oz) dark soft brown sugar
75 g (3 oz) golden raisins
175 ml (6 fl oz) buttermilk
1 small egg, lightly beaten
clotted cream, to serve
Sift the flour, baking powder, cinnamon and salt into a large bowl. Add the butter and rub in with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar and raisins. Pour the buttermilk into the dry ingredients, mixing to form a soft but not sticky dough.
Place on a lightly floured work surface and roll out to a thickness of about 2.5 cm (1 inch). Using a 5 cm (2 inch) cutter, stamp out 10–12 circles.
Arrange the scones on a large baking sheet, brush the tops with the beaten egg and bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 10–15 minutes, until risen and golden. Transfer to wire racks to cool, and serve warm or cold with clotted cream.