In Italy scones are not very renowed… and that’s a shame! I think the reason is because we do not do the afternoon tea for which scones are a must. I personally love them because they are not too sweet.
Ingredients for 20 scones:
- 500 gr flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 pinch of salt
- 110 gr butter
- 150 gr raisins
- 300 ml milk
- 1 egg
In a bowl mix together the flour, the baking powder, the sugar, the salt and the raisins.
Melt the butter and add it to the milk. Mix and add the egg. Now put aside about 3 tablespoons of this mixture, you’ll need it later to brush the scones before baking them.
Now mix together the liquid mixture with the dry ingredients. Mix well but don’t over do it. Do not worry if it’s quite sticky, that’s how it should be!
Put on the oven, 180 degrees. In the meantime put the bowl with the mixture in the fridge for at least 30 minutes.
Put some baking papaer on an oven tray and make the mixture into little balls the size of an apricot. I use two spoons to help me doing this. Keep the scones at a distance of about one inch otherwise they will stick to one another.
Brush the scones with the egg and milk mixture you’ve kept aside and bake them for 20/22 minutes.
I love them warm, and when I do not eat them all, I let them cool completely and shove them in the freezer. You’ll just have to take them from there a couple of hours in advance and put them for about 10 minutes in the oven.
