Try this easy recipe for light, delicious scones, made with juicy South African raisins and a hint of lemon zest, served with clotted cream and lemon curd. Yum!
- 450 grams self-raising flour
- pinch of salt
- 110 grams butter (chilled and diced)
- 75 grams caster sugar
- 1 grating lemon zest
- 120 grams raisins
- 1 large egg
- 280 millilitres milk (approx)
- lemon curd to serve
- clotted cream to serve
Light-as-air South African Raisin and Lemon Scones is a community recipe submitted by RaisinsSouthAfrica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat.
- Sift the flour and salt into a large mixing bowl and rub in the butter (using your fingertips) until the mixture looks like fine breadcrumbs. Stir in the sugar, lemon zest and South African raisins.
- Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough - there will be a little liquid left. Bring the mixture together with a round-bladed knife.
- Turn the dough onto a lightly floured surface and knead lightly for a few moments. Roll out to about 3cm thick – it’s a mistake to roll the dough more thinly! Use a 5cm plain or fluted cutter to stamp out rounds. Avoid twisting the cutter - just press it straight through to help the scones rise evenly. Gather any trimmings, re-roll and cut out more scones.
- Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18 minutes towards the top of the oven, until well-risen and golden brown. Cool for a few moments, then transfer to a wire cooling rack. Serve warm with lemon curd and clotted cream.
Cook’s tip: Preheating the baking sheet gives the scones extra lift.