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Serve these scones warm with butter, or with jam and clotted cream for a treat.


Serves 6-8

225g self-raising flour,plus extra to dust
½ tsp salt
55g butter
30g golden caster sugar
120g Lexia raisins
150ml buttermilk

For the sugar crust
6 cubes of brown loaf sugar
Juice of ½ small orange


  1. Heat the oven to 220°C/gas mark 7. Dust a baking sheet with flour.
  2. To prepare the sugar crust, crush the sugar cubes using a rolling pin and set aside.
  3. Sift the flour into a medium bowl with the salt. Cut the butter into small cubes and rub it into the flour using your fingertips, until the mixture resembles coarse breadcrumbs. Add the sugar and raisins and mix them in lightly using your fingers.
  4. Make a well in the centre of the flour mixture and pour in the buttermilk. Stir briskly with a cutlery knife, to bring the dough together. It should be soft but not too sticky to handle.
  5. Gather the dough with your hands and shape it into a plump, round shape. Place on the baking sheet. Lightly flour a large knife and use it to cut the dough into 6–8 segments, scoring deeply, almost but not quite through to the baking sheet. Lightly plump up the dough with your hands, to restore the neat, round shape after cutting.
  6. Brush all over with the orange juice, using a pastry brush. Sprinkle the crushed sugar cubes over the surface and gently press the sugar into the dough with your fingertips.
  7. Bake in the top third of the oven for about 20 minutes, or until well risen, a good golden brown colour and cooked through. If the centre looks at all damp or doughy, bake for a further 5–10 minutes.
  8. Remove the cooked scone from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving

Lexia raisins are large, juicy raisins, native to Australia, they elevate this recipe from an everyday scone to a special treat. If unavailable, use regular raisins and soak them in hot tea or fruit juice for about an hour, then drain and pat dry before using. 

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