I have made some raisin scones for breakfast.
But I will still take some for tea break too.
Sometimes I take them with raspberry and sometimes with only butter or sometimes with both.
225 g flour
2 tsp baking powder
50 g cold butter
1 beaten egg
50 g castor sugar ( I use less sugar because those raisins are quite sweet)
60 ml cold milk
100 g raisin ( slightly cut )
1. Cut cold butter with (flour + baking powder) with a pastry cutter.
2. + sugar + beaten egg + cold milk.
3. + raisin.
4. Knead into dough lightly.
5. Press to 1 cm thickness and cut with a round cookie cutter.
Oven temperature : 220 C
Baking time : 10 mins ( or golden in colour)