3 1/3 cups self-raising flour
2 teaspoons baking powder
4 tablespoons granulated sugar
7 tablespoons unsalted butter, cut into pieces
2 large eggs
2 tablespoons milk
¼ cup golden raisins, moistened
Heat oven to 425F
Soak raisins in warm water for 10 minutes. Drain raisins, set aside.
In a large mixing bowl, mix together the flour, baking powder, sugar and butter until you have a nice mixture that resembles breadcrumbs.
In a small bowl whisk the eggs and milk together. Pour the egg mixture into the bowl with the flour mixture and mix until you have a nice, soft, sticky dough.
Turn the dough out onto a lightly floured surface and carefully work in the golden raisins until they are evenly distributed throughout the dough.
Roll the dough out to about ¾ of an inch thick.
Using a 2 inch round biscuit cutter, cut out as many rounds as you can. Place scones on a lined baking sheet. Brush the top of the scones with a little milk.
Bake at 425F for 11 -13 minutes or until the tops are slightly golden brown.
Place on a wire rack to cool.
Serve with clotted cream and jam.
This recipe makes approximately 18 small scones.