orange and raisin scones

This one is for Dad as I know he's partial to scones.  I have rather a lot of whipped cream left over from St George's Day so a good way to use some up.


to make about 8 scones
225g self raising flour
50g butter
2tsp baking powder
25g caster sugar
1 egg
zest of 1 orange
juice of 1 orange
*50g raisins


Combine the flour, baking powder and sugar, and rub in the butter.  Beat the egg and make up the amount of liquid to 130ml with the orange juice and a bit of milk if need be.  Add the orange zest,  raisins, egg and juice to the flour mixture and form a soft dough.  Gently roll it out to about 15-20mm thick and cut up using a 60mm cutter - don't mess it about too much as you want them to be light.  Bake in the oven for about 12-15 minutes at 220c.

Serve with too much jam and whipped cream


* I always soak my dried fruit it boiling water (or tea without milk) for at least 10 minutes before using them as it makes them a bit more succulent.


So scones...the fastest cake in the world...