• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 400g all purpose flour
  • 24g baking powder
  • 120g anchor butter (unsalted)
  • 6g salt
  • 80g sugar
  • 175g UHT milk
  • 70g eggs
  • 80g California raisins


  1. Sieve flour and baking powder twice.
  2. Add butter and rub-in with a paddle on slow speed for 1 - 2 minutes until a coarse crumble.
  3. Dissolve salt and sugar in milk and eggs. Add over 30 seconds on slow speed and scrape down.
  4. Add raisins and mix for a further 30 seconds on slow speed.
  5. Scrape out on a floured bench, and rest dough for 10 minutes.
  6. Roll out to 2 cm thick using 2cm guide sticks.
  7. Cut out individual scones using a floured 5 cm round or square cutter. Place on a tray and rest dough for 15 minutes.
  8. Bake on double tray at 220ºC - 230ºC for 15 - 18 minutes.

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