I love scones, I always have. It might simply be the memory of coming home from school to find a pile of them freshly baked by my mother and cooling on the counter along with maybe some oaty biscuits. Or it might be just how damn good they taste lathered in butter and jam. Either way my taste for them has really developed in recent years.
You see, until very recently, I was a very picky eater. I used to say that I hated cheese until I was about 16! Hated it, that is, until I was forced to eat it one hot summer in Irish college when the more regular soup was simply impractical. Now I LOVE it, too much for my own good if I’m honest. Raisins were another pet hate, until …. we I’m not entirely sure when that changed but it did about five years ago. Now I love raisins and their flavour.
So my taste in scones now includes raisin scones. And raisins paired with cinnamon are pretty amazing. Hence these rather yummy little treats. The recipe is only a slight adaption of a classic Delia Smith recipe, so MOST of the credit belongs to her but inspiration surely comes from my mother whose scones I recall whenever I bite into my own creations. Writing of which reminds me to raid her recipe collection though I strongly suspect the recipe is more in her head than on a page!
Recipe: Cinnamon Raisin Scones
Summary: Fruity & Sweet Scones For All Occasions
- 225grs Self Raising Flour
- 40grs Salted Butter
- 2 Tablespoons of Caster Sugar (plus a little extra to sprinkle)
- Pinch of Salt
- 350ml of Low Fat Milk (plus extra to glaze)
- Raisins to taste
- Cinnamon to sprinkle the tops
- GREASE AND FLOUR A BAKING TRAY
- PRE-HEAT THE OVEN TO 220 Degrees C (200 for fan)
- Sift the flour into a bowl.
- Cut the butter into the flour in small clumps (the butter should be soft).
- Work the butter into the flour so that the mixture resembles breadcrumbs.
- Add the caster sugar, salt and the raisins and mix.
- Add the milk in small amounts, mixing as you go.
- When the milk has been added, flour your hands and knead the mixture to a soft dough.
- Remove from the bowl and roll the dough into a circular shape that rises at least an inch of the counter/board.
- Glaze the circle with milk, sprinkle lightly with caster sugar and then more heavily with cinnamon.
- Cut in fourths and then in eights and place on the baking tray.
- Place in the pre-heated oven for 12-15 minutes.
- The scones are cooked when they’ve turned a nice golden-brown colour.
Adapted from: Delia’s Complete Cookery Course (Classic Edition), BBC Books, 2008. Pg 562
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8