1/4 cup (60 gm) white sugar
2 ½ tsp (12ml) baking powder
1/2 tsp (3ml) baking soda)
1/2 tsp salt (3ml)
1/4 cup (65 gm) margarine or butter
3/4 cup (200 gm) sultana raisins
1 cup (250 ml) milk
Preheat
oven to 425°F or 220°C. Grease baking tray with margarine.
Sift the flour,
sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture
resembles fine breadcrumbs, then stir in the raisins.
Add the milk and mix to make a smooth dough. (add more milk if necessary to
ensure mix is not too dry) Knead very lightly for ten
seconds on a lightly floured surface. Roll or pat to about 3/4" thick (2 cm) and
either cut into individual scones or cut into wedges, leaving intact (pizza
style) to make a loaf.
Baking time
approximately 12 minutes for individual scones, 15-20 minutes for
loaf-style. Brush tops with melted butter after removing from the oven.
Variation:
Cheese Scones: Method as above but omit sugar and add 2/3 cup (70 gm) grated
Cheddar cheese, and 1/2 tsp (3ml) dried oregano to the dry mixture before adding
the milk. Top each scone with a little additional cheese before baking.