2 cups (225 g) 8 oz self-raising flour
1/4 level tsp (1.25 ml) salt
4 level tbsp (60 ml) caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) baking powder
finely grated rind and juice of 1 orange
2 eggs
1 1/4 cup (1/2 pint) 300 ml milk
1 tbls (15 g) 1/2 oz butter, melted
3 oz (75 g) raisins
1/4 level tsp (1.25 ml) salt
4 level tbsp (60 ml) caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) baking powder
finely grated rind and juice of 1 orange
2 eggs
1 1/4 cup (1/2 pint) 300 ml milk
1 tbls (15 g) 1/2 oz butter, melted
3 oz (75 g) raisins
method
1. Sift together the flour, salt, sugar and baking powder into a bowl. Add the grated orange rind.
2. Gradually beat in the eggs, milk and melted butter. Sir in 30 ml (2 tbsp) orange juice and the raisins.
3. Lightly butter and heat a large griddle iron, or heavy frying pan. Drop small rounds of scone mixture from a tablespoon into pan.
4. Cook over a moderate heat until bubbles show on the scone surface. Carefully turn over with a knife and cook for a further 2 minutes. Repeat until all the mixture is used up. Keep scones warm in a folded tea-towel.
Serve warm or cold with butter, on day of making.
2. Gradually beat in the eggs, milk and melted butter. Sir in 30 ml (2 tbsp) orange juice and the raisins.
3. Lightly butter and heat a large griddle iron, or heavy frying pan. Drop small rounds of scone mixture from a tablespoon into pan.
4. Cook over a moderate heat until bubbles show on the scone surface. Carefully turn over with a knife and cook for a further 2 minutes. Repeat until all the mixture is used up. Keep scones warm in a folded tea-towel.
Serve warm or cold with butter, on day of making.
serving amount
makes about 24
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