Ingredients[]
- 2 cups self-rising flour
- pinch of salt
- 1 tablespoon granulated sugar
- 3 tablespoons butter
- 2-3 tablespoons dried currants, Sultanas, or raisins
- 1-1/2 cups milk
Directions[]
- Preheat oven to 425 °F.
- Lightly grease baking sheets.
- Sift flour, salt, and sugar into a bowl.
- Rub in the butter quickly and lightly.
- Add fruit.
- Mix in milk, a little at a time.
- With floured hands knead lightly to a soft dough, adding a little more milk if necessary.
- Roll out evenly but lightly about 1/4 inch thick on a floured board.Cut out scones.
- Place on baking sheets and bake 12–15 minutes.
Note[]
Self-rising flour makes lighter scones and biscuits, but it's possible to substitute 2 cups all-purpose bleached flour, 3 teaspoons baking powder, and 1 teaspoon salt.