2 cups sifted all-purpose flour (256gm)
1/4 cup (60 gm) white sugar
2 ½ tsp (12ml) baking powder
1/2 tsp (3ml) baking soda)
1/2 tsp salt (3ml)
1/4 cup (65 gm) margarine or butter
3/4 cup (200 gm) sultana raisins
1 cup (250 ml) milk
Preheat oven to 425°F or 220°C. Grease baking tray with margarine.
Sift the flour, sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture resembles fine breadcrumbs, then stir in the raisins.
Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface. Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones or cut into wedges, leaving intact (pizza style) to make a loaf.
Baking time approximately 12 minutes for individual scones, 15-20 minutes for loaf-style. Brush tops with melted butter after removing from the oven.
Variation:
Cheese Scones: Method as above but omit sugar and add 2/3 cup (70 gm) grated Cheddar cheese, and 1/2 tsp (3ml) dried oregano to the dry mixture before adding the milk. Top each scone with a little additional cheese before baking.
