As a child, I loved my Grandma’s baking, from making delicious fruit cake to those classic fairy cakes. She is definitely my baking inspiration. My Grandma wrote a lot of her recipes in a little note book, some dating back to the 1960s. When my mum passed this onto me, I instantly wanted to dive straight in and start to recreate some her infamous bakes.
I’m starting with one of my favourites, the classic fruit scone. I’ve converted all the measurements into metric as I found this easier to work with but add a comment below if you’d like me to pop in the original imperial measurements.
Hope you enjoy them as much as I do!
- 230g self-raising flour
- 1/2 tsp salt
- 45g butter
- 30g caster sugar
- 60g raisins
- 140ml milk
Pre-heat the oven to 200 degrees (fan).
Sift the flour and salt into a bowl.
Cut the butter into small chunks and add to the flour and salt.
Using your hands, rub the butter and flour together until they form a consistency similar to bread crumbs.
Stir the sugar into the flour and butter mixture.
Stir in the raisins to evenly distribute.
Add the milk to the bowl.
Stir the mixture together until the milk is fully absorbed.
Place the mixture onto a floured surface and add flour to a rolling pin to roll out the dough.
Using a cookie cutter or a cup, cut the scones from the dough and place onto a baking tray lined with baking paper. Brush with a little milk.
Bake the scones for 10 minutes then allow to cool on a wire tray.
Your scones are now ready to enjoy!