Catherine Cappiello Pappas
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- 2 cups self - rising flour
- 5 tablespoons sugar
- 5 tablespoons butter, softened
- pinch of salt
- 1 tablespoon orange zest
- handful of raisins
- 1 egg
- 3/4 cup milk
In large bowl, whisk together flour and sugar. Add the softened butter, zest and raisins until a fine crumb mixture forms.
In a cup whisk milk and egg together. Set aside about 2 tablespoons of milk mixture for brushing the scones afterwards.
Add the milk and egg mixture and stir with a fork until a wet sticky dough forms. Transfer to a well floured surface punch out about 8 circles and transfer to the muffin tin. Brush each scone with reserved milk and egg mixture.
Bake the scones for about 15 minutes or until golden.
Serve warm with jam and butter.