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Put all of the ingredients, except the California raisins, into a bowl fitted with a beater attachment.
Mix for 1 minute on slow speed, scrape down, and then mix for a further minute on medium speed.
Scrape down, add the California raisins, and mix on slow until incorporated.
Lightly mould the mixture on a well-floured work surface and leave to rest for 10 minutes.
Roll out the mixture to 1 inch thickness, and allow to rest for a further 5 minutes. Cut out with a round scone cutter and then place on lined baking trays. Glaze the surface with egg or dust with flour and rest for 20 minutes.
Bake in a deck oven at 220°C for 12-15 minutes.
For scone rounds scale at 250g and round up. Leave to rest for 5 minutes and then pin out to 6 inch diameter, place onto lined baking trays and then quarter with a floured scraper. Glaze the surface with egg or dust with flour and rest for 20 minutes.
Bake in a deck oven at 215°C for 15-17 minutes.
Once cool, serve as they are, or cut and serve with clotted cream and lemon curd.
MAKES: approx. 6-7 scone rounds or 18 (90g) scones