Ingredients
- 450 grams self-rising flour (3 1/2 cups)
- Baking powder, pinch
- Salt, generous pinch
- 50 grams caster sugar (1/4 cup)
- 110 grams unsalted butter (diced, 8 tablespoons)
- 1 large egg (lightly beaten)
- 50 ml double cream (1/4 cup)
- 200 ml milk (7 fl oz, you may need a little more, 4/5 cup)
- 50 grams raisins (1/3 cup)
- TO GLAZE
- 1 large egg (beaten)
- 1 tablespoon water (beaten together)
How to Make
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Step 1: Sift the flour, baking powder and salt into a bowl, and stir in the sugar.
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Step 2: Using your fingertips, lightly work in the butter until the mixture resembles breadcrumbs. At this point, you can add the raisins if you choose to include them.
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Step 3: Add the egg, cream and enough milk to moisten. Mix well until it has a soft doughy texture – but it shouldn’t be too moist.
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Step 4: Gather the dough into a ball and turn it out onto a floured surface,
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Step 5: Then roll lightly with a rolling pin to 1 inch/2.5cm thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze.
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Step 6: Bake in the oven preheated to 350F/180c/Gas mark 4 for 15-20 minutes
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Step 7: Or until well browned.
We hope you enjoy this recipe!
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