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Ingredients

  • ½ sheet ready rolled sweet short pastry, thawed
  • 3 ¼ cups self-raising flour
  • 1 tsp cinnamon
  • 1 ½ tsp mixed spice
  • ¾ cup raisins
  • 1 cup (250mls) cream
  • 1 cup (250mls) lemonade

  • Cinnamon Sugar Glaze:
  • ½ tsp cinnamon
  • 1 Tbsp brown sugar
  • 2 Tbsp milk

Method

  1. Preheat oven to 200°C (fan bake). Grease the sides and line the base of a 23cm loose bottom cake tin with baking paper.
  2. Cut thin strips from the pastry sheet for the crosses. Set aside.
  3. Sift self-raising flour, cinnamon and mixed spice into a mixing bowl. Stir in raisins. Make a well in the centre and pour in cream and lemonade and mix to form a soft dough.
  4. Turn onto a floured work surface and gently knead the dough into a smooth ball. Roll or pat the dough out to a thickness of 3cm. Cut into 12 rounds using a 6cm diameter cookie cutter, dipping it in flour to avoid the dough sticking to the cutter. Place 9 scones in a circle and then fill in the centre with the remaining 3 scones.
  5. Place a pastry cross on each scone, cutting the pastry to fit. Brush the tops with cinnamon sugar glaze. Bake for 25-30 minutes, until golden and cooked. (Check the centre scones with a skewer ensuring it comes out clean). Leave in the tin for 5 minutes before transferring to a cooling rack. Serve warm with butter.
  6. Cinnamon Sugar Glaze: Whisk cinnamon, brown sugar and milk together.

Tips

Gluten free option: To make these scones gluten free replace the standard self-raising flour with gluten free self-raising flour. You may find that you will need a little extra lemonade as the gluten free flour tends to absorb more liquid than the standard flour, but make sure you end up with a soft dough. To make the crosses either use gluten free pastry or make a cross by using the back of a knife to make indentations in the dough. Brush the buns with the cinnamon glaze before cooking as per the recipe.

  • If you don’t have a 6cm diameter cookie cutter use a glass of a similar size diameter, making sure it is well dusted with flour.
  • The tin should hold 12 scones.
  • If you don’t have a tin, you can place individual scones on a tray, ensuring to keep them close together to avoid spreading. Bake for 15-20 minutes.
  • If you have any dough left over these can be made into individual scones and baked on a tray for 15-20 minutes.
  • Replace raisins with sultanas if wished.
  • If you don’t like raisins or sultanas add ½ cup of chocolate chips in place of the fruit.
  • Instead of butter, you can serve with your favourite jam.

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