About this recipe:Who doesn't love a sweet scone?! I avoid eating wheat and gluten products so had a hunt around for a recipe and came across a few and modified one to come up with this very simple approach to a classic bake.
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Method Prep:30min › Cook:12min › Ready in:42min
Preheat the oven to 220 C / 200 C fan / Gas 7. Line a baking tray with baking parchment.
Place flour and baking powder in a large mixing bowl. Cube the butter and mix in by hand using a rubbing technique between thumb and fingers, this will mix the flour, baking powder and integrate the butter to create a crumb textured mixture.
Add the sugar and raisins and combine by hand using a similar technique as before, this will ensure a thorough mix.
Break the egg in to the mixture, mix. At this point I used a knife (I've no idea why, it seemed the right thing to do). Add a small splash of milk and keep combining until you end up with a dough consistency ball.
Roll the dough out to about a 2cm thickness, using a rolling pin on a lightly floured work surface, or sandwich the ball between two pieces of cling film and press down to an even thickness.
Using a 6cm cutter, cut out the scones in the dough. Transfer to the prepared baking tray and brush with milk.
Bake in the preheated oven for 12 minutes, or until risen and golden brown. Remove from the oven and allow to cool on a cooling rack before serving.