Thursday 5 July 2012


This is a very easy recipe. Whenever  I run out of idea what to eat for breakfast the next morning, I will think of scone. It is easy to make and short preparation time and most important it taste very would whether you eat it plain or with jam and butter. For this reason, I made scone quite often. My family love them too. There were few times my husband commended that those that he bought from bakery are not as nice as homemade scone. And for this reason, I am  encouraged to bake homemade scones  for my family and friends. Sometime, I made them for my cell meeting too. This is also a lovely gift to share with neighbours too.

You may also view this in my facebook page Catherine's Cooking Journal

250g  self-raising flour
1/2 teaspoon baking powder
50g butter
2 tablespoon caster sugar
75g raisins (you can replace with mixed dried fruit or dried cranberries)
150ml milk (approximately)

Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and fruit. Add enough milk to give a fairly soft dough.
Turn onto a lightly floured surface, knead very gently (do not over knead) then roll out to a 2 cm thickness. Cut into 5cm rounds and place on a lightly floured baking sheet. Brush with milk and bake in a preheat hot oven , traditional oven 220° C for 10 min -12min or when it is slight brown on the top. Cool on a wire rack.
You can cut it half and spread with butter and jam to serve or just eat it plain.

Note on 18/September/2014:
For the first time I have tried using oven fan function at temp 200°C. To my surprise the scones turn out very good. Using  fan function, the scones brown very fast. Though I have set 10min but at about 8minutes it was almost done. I would suggest 200°C oven fan and bake for 10min.