INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- A pinch of salt
- ¾ cup unsalted cold butter, cubed
- Raisins and berries of choice
- Milk to knead
METHOD
- Take the all-purpose flour, sugar, baking powder, salt and butter in a bowl.
- Crumble the butter into the flour with the tips of your fingers till it is combined but not melted.
- Now add the raisins and berries. We’ve used cranberries and blueberries. Gently bring the dough together with a little milk as needed but don’t overwork it.
- Rest the dough for 45 minutes to 1 hour in the refrigerator.
- Preheat the oven.
- Make medium-sized balls of the dough and flatten them a little. Do not put too much pressure.
- Grease a baking tray and place the scones on it. Space them out as they will fluff up.
- Bake at 180°C for 20 to 25 minutes.
- When the scones are ready, you can cut them in half, spread some butter and jam and enjoy them with tea.
Warning: Ask a parent or adult to help with this recipe.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
