- 2 cups self-rising flour
- 1/2 tsp. salt
- 3 tbsp. butter
- 2 tbsp. sugar
- 2 tbsp. raisins or currants
- 1 egg, slightly beaten plus milk
- Preheat oven to 425 degrees.
- Mix flour and salt; rub in butter with fingers.
- Stir in sugar and raisins.
- Place egg in small glass measure; add milk to make 3/4 cup.
- Add all but 1 tablespoon to flour mixture.
- Knead about 6 times on lightly floured surface; roll to slightly over 3/4-inch. Cut into 3-inch rounds.
- Place on greased baking sheet; brush tops with reserved egg and milk mixture.
- Bake 10–12 minutes until lightly browned. Serve warm.
Self-rising flour makes lighter scones and biscuits, but it's possible to substitute 2 cups all-purpose bleached flour, 3 teaspoons baking powder, and 1 teaspoon salt.