Ingredients:
540g plain flour
240ml milk
120g butter
1 egg
120g sugar
1/2 tsp salt
40g baking powder
raisins (optional)
1 egg for eggwash
Method:
Sift the salt, baking powder and flour into a bowl. Add the raisins and stir to combine. Meanwhile, dissolve the sugar in the milk then form a well in the centre of the flour mix and pour in the milk along with the egg. Bring the dry ingredients up through the wet ingredients then bring the mix together as a dough.
Lightly dust a work surface with flour then turn the dough onto this and knead until it comes together. Roll the resultant dough out to about 1.5cm thick then cut into rounds with a 7cm pastry cutter. Place these on a lightly-greased baking tray. Brush the tops of the scones with egg-wash then place in an oven pre-heated to 200°C and bake for about 20 minutes or until the scones are well risen and lightly browned.
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