Cheese and Raisin Scones
Makes 12 scones
Ingredients
- 300 g self raising flour
- 125 g unsalted butter chilled
- 15 g raw sugar
- 35 g parmesan cheese grated
- 35 g cheddar cheese grated
- 75 g raisins
- 1 large egg
- 75 ml whole milk
Instructions
- In a mixing bowl, add self-raising flour and chilled butter cut into cubes.
- Rub the butter flat with the flour to create layers of fat within the dough.
- Add raw sugar, grated parmesan / cheddar cheese and raisins. Mix evenly.
- Add milk to egg in a bowl and beat well.
- Make a well in the center of the flour mixture and pour the egg/milk mixture.
- Leave about 3 Tbsp of the egg/milk mixture for egg wash.
- Gently mix all ingredients together to form a soft dough.
- Keep in the fridge to rest for 30 mins.
- Transfer dough onto a lightly floured surface and gently roll flat about 1 inch thick.
- Using a 2 inch round cutter, cut rolled dough to shape.
- Arrange on a lined baking tray. Brush the top with remaining egg & milk mixture.
- Bake in a preheated oven at 180 C for 10 – 12 mins until golden brown and cooked through.
- Remove the tray from the oven and transfer onto a cooling rack.
- Best served warm.
Notes
- Scones can last about a week in the fridge and much longer when frozen.
- Lightly reheat in the oven or air-fryer before serving.