• 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

Directions Edit

  1. Preheat oven to 425 degrees.
  2. Mix flour and salt; rub in butter with fingers.
  3. Stir in sugar and raisins.
  4. Place egg in small glass measure; add milk to make 3/4 cup.
  5. Add all but 1 tablespoon to flour mixture.
  6. Knead about 6 times on lightly floured surface; roll to slightly over 3/4-inch. Cut into 3-inch rounds.
  7. Place on greased baking sheet; brush tops with reserved egg and milk mixture.
  8. Bake 10–12 minutes until lightly browned. Serve warm.

Note Edit

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.

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