680gr self-raising flour\u00a0(plus extra for dusting)
\n170gr cold butter, chopped small
\n3\u00a0tsp baking powder
\n1\/2\u00a0cup\u00a0(4oz\/113g) sugar
\n1\/2\u00a0cup\u00a0(4oz\/113g) raisins
\n300ml milk (I used buttermilk)
\n2\u00a0eggs\u00a0(beaten)<\/p>\n
1. In a large mixing bowl, add your\u00a0self-raising flour.
\n2. rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
\n3. Stir in raisins, baking powder, and sugar.
\n4. In a small mixing bowl, whisk eggs and milk and until thoroughly combined (take 5 tbsp of mixture for brushing). Pour the mixture into your flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 2 cm thick. (If your scones are not forming a dough add a little more liquid.)
\n5. Cut scones out with a round 7 cm cookie cutter.
\n6. Place cut scones onto a baking tray lined with parchment.
\n7. Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until the entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
\n8. Brushing the top of scones using the mixture that we took before.
\n9. Bake at 210C for roughly 12 minutes or until golden brown. Cool on a wire rack.
\n10. Serve warm or fully cooled with butter, jam, or fresh cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Scones Ingredients 680gr self-raising flour\u00a0(plus extra for dusting) 170gr cold butter, chopped small 3\u00a0tsp baking powder 1\/2\u00a0cup\u00a0(4oz\/113g) sugar 1\/2\u00a0cup\u00a0(4oz\/113g) raisins 300ml milk (I used buttermilk) 2\u00a0eggs\u00a0(beaten) Instructions 1. In a large mixing bowl, add your\u00a0self-raising flour. 2. rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs. 3. Stir in raisins, baking…<\/span><\/p>\n","protected":false},"author":2,"featured_media":5799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[72,2],"tags":[],"class_list":["post-5798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-butter","category-cakes-breads"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5798"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5798\/revisions"}],"predecessor-version":[{"id":5871,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5798\/revisions\/5871"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5799"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}