My Nanna often makes these scones. I have fond memories of walking into her house after school or on weekends and immediately taking in the aroma of these freshly baked beauties.
Nanna often makes these scones gluten free for my sister. She just substitutes the regular self raising flour for gluten free self raising flour. They don't rise quite as much, but they still taste incredible!
Until this day, Nanna always has a special, edible treat waiting for us when we visit. Everything she makes is from memory and she never follows a recipe. She is an absolute whiz in the kitchen.
I am proud to be sharing this recipe, created with love by my darling Nanna.
MAKES 12 SCONES
2 1/2 cups self raising flour (gluten free if necessary)
450ml cream
1 cup raisins
2 tsp sugar
A pinch of salt
Preheat oven to 180˚C fan-forced.
Place the dry ingredients in a medium sized bowl and mix. Add the sultanas and stir them through.
Make a well in the centre of your dry mix. Slowly pour in the cream, bringing everything together with a spoon as you go.
Once it's all coming together, turn it out onto a lightly floured surface. Using your hands, knead until it all comes together to form a dough, but don't overwork it.
Shape your dough into a ball and then flatten it out with your hands into a round, 3cm high disk.
Using a cookie cutter (or the rim of a glass, as I often do!) cut out twelve 6.5cm round portions.
Place the small disks of dough onto a tray lined with baking paper. Place in the oven and cook for 12-15 minutes until the scones are golden.
Serve warm, straight from the oven, or at room temperature with lashings of your favourite jam and whipped cream.
