Name: Lemon and raisin scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 450g self-raising flour; 50g raisins; 80g butter or dairy-free margarine; Juice and zest of half a lemon; 300 ml milk or almond milk; 3 Tbsp light unrefined cane sugar

Lemon and raisin scones

24 Mar 2016

by Dinna

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

I normally make these zesty lemon and raisin scones during the Easter festivities, but they are also perfect for other spring-time celebrations, afternoon teas, picnics, parties and so on. They are incredibly easy to make and the dairy-free version is just as delicious as the normal! Serve them with clotted cream and jam or lemon curd!

Ingredients

450g self-raising flour
50g raisins
80g butter or dairy-free margarine
Juice and zest of half a lemon
300 ml milk or almond milk
3 Tbsp light unrefined cane sugar

Instructions

Preheat the oven to 200°C.
Put the raisins in a small bowl, squeeze the lemon juice over and set aside.
Sift the flour into a large mixing bowl. Add 1 pinch of salt and the grated lemon zest and combine.
Dice the butter or margarine, add to the flour and, using your fingers, rub them together until you get a mixture resembling breadcrumbs.
Stir in the sugar, then gradually add the milk while stirring.
When you get a course dough (it is important not to overmix!), transfer it to a floured surface and gently knead the drained raisins into it. Press down the dough to 2cm thickness, then using a 6 cm cookie cutter, stamp out scones. Use any scraps to make more scones.
Place the scones on a baking sheet and bake for about 15 minutes until golden, then transfer them to a wire rack to cool.

Tips

You can use other dried fruits too - cranberries, cherries and blueberries work well too!
You can make the scones more healthy by using wholemeal flour - I like using "light brown" flour.