Makes 12 scones


  • 15.75oz self-raising flour
  • A pinch of baking powder
  • A generous pinch of salt
  • 1.75oz caster sugar
  • 3.75oz unsalted butter, diced
  • 1 egg, lightly beaten
  • 1.75 US fl oz double cream
  • 6.75 US fl oz milk
  • 7oz Raisins or sultanas
  • 1 egg beaten with 1 tbsp water to glaze


Step 1

Lay a wrap on a flat surface such as a chopping board and cover with a layer of cream cheese.

Step 2

Lightly grease a baking tray and pre-heat the oven to 356°F/ gas mark 4.

Step 3

Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Lightly rub in the butter with your fingertips until the mixture resembles dried breadcrumbs. Add the egg, cream and enough milk to moisten, add in the raisins or sultanas. Mix well until it has a soft, doughy texture and the fruit is evenly spread throughout the mixture.

Step 4

Roll the dough into a ball and turn it out on to a floured surface. Use a rolling pin, roll out the dough until it is 2.5cm (1 in) thick. Cut out 12 circles with a round cutter, transfer to a greased baking tray and brush the tops with the egg glaze. Bake in the oven for 15 to 20 minutes or until well-browned.

Step 5

Cut in half and serve with clotted cream and strawberry jam.