75 g/3 oz raisins
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/0.5 tsp salt
15 ml/1 tbsp baking powder
25 g/1 oz/2 tbsp caster (superfine) sugar
50 g/2 oz butter or margarine
120 ml/4 fl oz single (light) cream
1 egg beaten
Soak the raisins in hot water for 30
minutes, then drain. Mix together the dry ingredients, then rub in the
butter or margarine. Stir in the cream and egg to make a soft dough.
Divide into three balls, then roll out until about 1 cm/0.5 in thick
and place on a greased baking (cookie) sheet. Cut each one into
quarters. Bake the scones (biscuits) in a preheated oven at
230°C/450°F/gas mark 8 for about 10 minutes until golden brown.