Instructions

1. In a large mixing bowl, add self raising flour .
2. Using a cheese grater, grate the butter in until it is all gone. (alternatively using a pastry cutter, cut/rub butter into flour until fully crumbed and resembles course breadcrumbs.
3. Stir in raisins, baking powder and sugar.
4. In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour mix into flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1 1/2 inch thick. (if your scones are not forming a dough add a little more liquid)
5. Cut scones out with a round 3 inch cookie cutter.
6. Place cut scones onto a baking tray lined with parchment.
7. Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until 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.
8. Bake at 425*F for roughly 22-26 minutes. Cool on wire rack.

• Course : Snack
• Recipe Type : BreakfastRolls & BiscuitsSt. Patrick's Day