Light and fluffy raisin scones : Raisin scone recipe with sour cream and self raising flour

450 grams self raising flour
250 ml buttermilk ,sour cream, plain yoghurt, amasi or lacto
150 grams butter
130 grams sugar
200 grams raisins or sultanas(can add more or less depending on how many raisins you like)
1/2 teaspoon salt
1 large egg
2 tablespoons milk

Method for the fluffy raisin scones

Preheat oven to 225 Celsius.
Add the flour and salt into a large bowl.
Put the butter into the flour mixture and then use your hands to rub in the mixture. Rub in until all the butter has been rubbed in.
Mix in the sugar and then mix in the raisins or sultanas and then make a well in the centre.
Add the egg and milk into the buttermilk and mix well, pour the mixture into the flour mixture and then mix together with a fork.
When it is too thick to mix with the fork put the fork to one side and use your hands to form a dough with the wet flour mixture.
Put some flour on a work surface and then put your dough on the flour. Use a rolling pin or your hands to pat down the dough until it is thick enough to start cutting out shapes.
Use a round cookie cutter, any size you want, and cut the buttermilk scones out and put them on a baking tray.
Gather up any remainder dough and shape it up again and cut more scones out. Usually there is a bit of dough left over which is too small to use a cutter on. Just shape it with your hands and put it on the baking tray.
Brush some milk on top of the scones and bake them in the oven for 15 – 20 minutes until slightly golden brown on top.
Remove from the oven and put them on a cooling rack to cool completely before serving.


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