This recipe is best with
- 250g self-raising flour, sifted
- 2 tbsp castor sugar
- 1/2 tsp salt
- 5g cinnamon powder, sifted
- 50g cold butter, cubed
- 150ml cold milk
- 50g blackcurrants
- 1-2 tbsp extra milk to Glaze
- Line a baking tray with greased baking paper. Preheat oven to 220°C.
- Using a food processor, gently mix together the flour, cinnamon powder, salt, blackcurrants and butter. Pour in the milk through the tube or funnel and continue mixing for 3-5 minutes or until the mixture forms a thick and gooey dough.
- Bring the mixture together on a lightly floured surface. Roll out gently or pat down with your hand until the dough is 5cm thick.
- Stamp out the pastry dough with a 5cm fluted or plain scone cutter. (Dip the cutter in flour each time to make the process easier.)
- Arrange the cut out dough on prepared tray. Brush tops with milk and bake for 15 minutes until crisp and golden brown.
- Remove scones from the oven and serve them warm or split the scones in half and serve with butter, jam or maple syrup.