- Pre-heat the oven to 200C/ 400F/ Gas Mark 6.
- Lightly grease a baking tray or use parchment paper to line.
- In a large mixing bowl, sift in the flour, baking powder, baking soda then add in the sugar and salt. Add in the butter and rub together until the mixture resembles breadcrumbs.
- Add in the buttermilk and mix together quickly and lightly using one hand. If the dough appears a little dry, add a little more buttermilk to the mix, do not over mix.
- Turn the mixture out onto a floured surface, lightly kneading the dough before rolling into a rectangular shape, roughly 7 x 12 inches.
- Rub the unsalted butter across the surface of the dough. In a small mixing bowl, mix together the raisins, cinnamon and muscavado sugar and evenly spread and press lightly into the surface of the dough.
- Place your hands along the long edge and roll the dough into a cylinder shape, being careful not to roll too tightly. Seal the edges by pressing these together gently, even adding a little milk to ensure the edges stick together.
- Cut into roughly 6 or 7 pieces, depending on how thick you want your scones – remember they will rise! Bake for 20 minutes on the middle shelf until golden brown.
- Cool slightly on a wire rack and serve warm with a dollop of ice-cream for the perfect dessert, or enjoy on it’s own with a square of butter on top.
260g Mortons Self Raising Flour
1 tbsp granulated sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
¼ tsp salt
85g butter (softened and cut into small squares)
30g unsalted butter (softened and cut into small squares)
70g muscavado sugar