Baking

Lemon and Raisin Scones

cook 30 mins
Ingredients
  • 30 g (1 oz) raisins
  • juice of 1/2 lemon
  • grated rind of 2 lemons
  • 450 g (14 1/2 oz) self-raising flour, sifted
  • 75 g (3 oz) chilled butter, diced
  • 3 tablespoons caster sugar
  • 300 ml (1/2 pint) milk
  • 2 tablespoons Greek yogurt
  • 2 tablespoons lemon curd
Directions
  • Place the raisins in a small bowl and pour over the lemon juice. Leave to stand for 10 minutes.
  • Meanwhile, place the lemon rind and flour in a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Drain the raisins, then stir in with the sugar. Using a palette knife, gradually mix in the milk to form a dough – do not over-mix or knead.
  • Turn the dough out on to a floured surface and press out lightly to about 2 cm (3/4 inch) thick, then cut out 12 rounds using a 4–5-cm (1 1/2–2-inch) plain biscuit cutter, using the trimmings as necessary.
  • Place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until risen and slightly coloured. Transfer to a wire rack to cool.
  • Serve with Greek yogurt and lemon curd.
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