My mother-in-law (me mum) gave me this recipe that has been handed down from her grandma, so my daughter will be the fifth generation making these scones for her grand kids someday! ‘Me mum’ is from Liverpool, so this is the real deal.
4 cups of flour
2 sticks of butter softened
3/4 cup of sugar
2 tsp baking powder
1 tsp salt
1/4 cup milk (or a bit more if the dough is too dry)
2/3 cup of raisins or dried cranberries
Mix the flour, sugar, baking soda, salt in a large bowl. Use your hands to incorporate the butter. Add the raisins and separate them as you add them, again with your hands. Beat the egg and milk together in a small bowl with a whisk of fork. Put a hole in the middle of the flour mixture and add the egg/milk and mix with a wooden spoon, then knead a little with your hands to make sure the flour is mixed in but don’t knead too much.
Once it is all mixed together, put the dough on a floured surface and shape the dough into a log, cut 1/2 inch thick scones.
Trick: You can use a metal ring to help make the shapes consistent.
Refrigerate the formed scones for at least 30 minutes before popping them into the oven. Bake for 15-20 minutes.
Tip: Don’t open the oven for the first 10 minutes or the scones will go flat.
Serve at breakfast buttered or with an assortment of jams and jellies. A great dessert treat, it can be elevated by sifting powdered sugar over the top, or cut in half and cover with your favorite berries and sauce with homemade whipped cream. Also makes a great gift for loved ones who are not feeling well, since they are so versatile!