Scones
Making your own scones can be a great activity to do with kids, they are low in sugar and egg-free (perfect if your little one has an egg allergy). These would be suitable for all children from 18 months plus due to the raisins posing a potential choking hazard, but if you chop/mice or omit the raisins they would be suitable from 6 months.
Makes: 8-12
Prep: 20 mins
Cooking Time: 15 mins
Ready In: 35 mins
- 225g Self Raising Flour
- 40g Butter
- 1 1/2 tbsp Caster Sugar
- 150ml Whole Milk
- 40g Raisins
- 1/2 tsp Cinnamon
- Extra Flour for dusting
- Preheat the oven to 220C/Fan 200C/Gas7. Grease a baking tray.
- Sift the flour into a large bowl and then rub the butter into the butter with your finger tips until it looks like bread crumbs.
- Add the sugar, raisins and cinnamon and give it a quick stir. Using a butter knife, slowly stir in the milk.
- Put some flour on your hands and on the worktop, then knead the dough to bring it together.
- Roll the dough out to about 2cm thick, then using a cutter, cut out your scones and put straight on the baking tray. Repeat kneading, rolling and cutting until you have used all your dough. Alternatively, you can roll the dough into a ball, flatten slightly and cut into 8 pizza-slice-shaped segments- roll each into a ball and flatten to about 2cm.
- Sprinkle a tiny bit of flour on top of your scones then bake for 12-15 minutes until golden brown. Leave to cool on a wire rack before serving.
Method
- Preheat the oven to 220C/Fan 200C/Gas7. Grease a baking tray.
- Sift the flour into a large bowl and then rub the butter into the butter with your finger tips until it looks like bread crumbs.
- Add the sugar, raisins and cinnamon and give it a quick stir. Using a butter knife, slowly stir in the milk.
- Put some flour on your hands and on the worktop, then knead the dough to bring it together.
- Roll the dough out to about 2cm thick, then using a cutter, cut out your scones and put straight on the baking tray. Repeat kneading, rolling and cutting until you have used all your dough. Alternatively, you can roll the dough into a ball, flatten slightly and cut into 8 pizza-slice-shaped segments- roll each into a ball and flatten to about 2cm.
- Sprinkle a tiny bit of flour on top of your scones then bake for 12-15 minutes until golden brown. Leave to cool on a wire rack before serving.
Ingredients
- 225g Self Raising Flour
- 40g Butter
- 1 1/2 tbsp Caster Sugar
- 150ml Whole Milk
- 40g Raisins
- 1/2 tsp Cinnamon
- Extra Flour for dusting
Additional Information
These scones are shown here with the traditional clotted cream and jam filling- obviously jam is high in sugar so if you are keen to keep the sugar down serve with fresh berries or a chia seed jam instead.
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