- mins


  • 100g of unsalted Anchor Butter
  • 400g of all-purpose flour
  • ½ teaspoon of baking soda
  • 1 teaspoon of self-raising powder
  • ½ teaspoon of salt
  • 70g of castor sugar
  • 3 tablespoons of Fernleaf Full Cream Milk + 195ml of warm water
  • ½ teaspoon of vanilla essence
  • 80g of black raisins

Cooking Method

  1. Preheat the oven at 175°C.
  2. In a mixing bowl, add unsalted Anchor Butter, sifted flour, baking soda, self-raising powder, salt, sugar and mix well.
  3. Add Fernleaf milk, vanilla essence and raisins into a mixer turned to low speed. Mix well.
  4. Make large sized doughs and roll to 1.6cm thickness. Using a round cutter of 2.5inch diameter, cut the dough and place it on a baking tray lined with parchment paper. (Slowly fold the excess dough and roll again to continue cutting the dough.
  5. Brush the egg wash over the scone and bake for 15-18 minutes or until golden brown.