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Raisin scones with vanilla cream

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For the scones

For the cream


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the butter and all the dry ingredients for the scones in a food processor and blitz until the mixture resembles coarse breadcrumbs.

  3. With the motor running, add the egg and enough milk to make a soft but not sticky dough.

  4. Tip out onto a lightly floured surface and add the raisins. Knead briefly to work the raisins into the dough. Roll out the dough and, using a floured cutter, cut out six discs.

  5. Place the scones on a lightly floured baking tray and bake for 12 minutes or until cooked through. Cool slightly on a wire rack.

  6. Stir the vanilla seeds through the whipped cream and chill until required. Serve with the raisin scones.

How-to videos

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How to knead bread dough

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Rubbing in