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I love scones. I think they’re delicious. Jam, whipped cream and a freshly baked scone and I’m happy. And, after the week I’ve had (mock exams and technology trouble), I need something easy and delicious.


This recipe is one which my grandma has always used. There are just enough raisins (which you can substitute with cherries or dried apricots) and extra  sweetness comes from the jam and whipped cream. Again, you could substitute the jam for fresh strawberries or raspberries.


Hand whipping the cream is totally worth it and makes you feel like you’ve earned it!



260g self-raising flour
1/2 tsp salt
50g muscovado light brown suagr
50g butter
1 egg beaten
150g raisins
100ml milk

Recipe (The Little Elf Bakery)… makes 8 (using a circular 68mm cutter)

Pre-heat the oven to 200 degrees celsius. Sift the flour into the bowl and add the sugar, salt and butter. Rub together like you’re making pastry, however the mixture shouldn’t form a ball. In a separate jug pour in the milk and then add the egg as well. Beat together in the jug and then then pour into the bowl little by little. Use a fork to mix everything together. Throw in the raisins and use the fork in the same way. Flour the surface you’re going to work on and take the mixture out of the bowl. Push the dough with your hands (if you prefer, use a rolling pin) so it is about 1.5cm thick. Put baking paper onto a baking tray and place the scones on it. Place in the oven for 20-25 minutes or until golden brown. If you want, sprinkle some sugar or brush egg over the top of the scones (before you put them in the oven), this just gives them a lovely golden brown top. When done, take out of the oven and put them on a cooling rack. Before you put cream on the scones make sure they’re mostly cooled otherwise it will just melt.


Hope you enjoy them as much as me…


I know these don’t look very christmassy but trust me, people will love you if you serve these and I’m sure Santa will be very appreciative if they accompanied the mince pies…