No Roll Scones

No Roll Scones
I don't like rolling out scone dough, you seem to waste so much and the last few rollings never seem to rise as well as the first batch. This recipe also makes a softer spoonable dough, so they are much moister than traditional scones and they seem to be as good the day after baking.
So try these and get perfect round scones that are light and moist and delicious with home made jam and clotted cream. Ohh heaven!

Makes 12

320g self-raising flour
50g soft butter
80g soft brown sugar. Reduce this to 50g if you wish for a less sweet scones
80g raisins or other dried fruit, cherries are wonderful much better than glacé ones
200ml milk mixed with the juice of 1/2 lemon, as I never have buttermilk when I need it.

Preheat the oven to 200C/ gas mark 6.
Spray low calorie oil into each compartments of a 12 whole non-stick muffin tin. This really keeps the scones from sticking.
Sift the flour into a mixing bowl lift the sieve up so as to incorporate as much air as possible.
Stir in the sugar and fruit at the same time.l
Melt the butter in a small saucepan until just melted and pour into the centre of the flour mixture. Add the milk and combine with a knife to make a dough, making sure all the flour is mixed in from the bottom of the bowl. This will be very sticky, far too moist to roll.
Spoon a tablespoon of the dough into each muffin hole. Don't be tempted to press it down.
Bake for about 10-12 minutes or until deep golden brown and slightly springy to the touch.
Leave to cool for a as long as you can resist them.

Make them with half wholemeal and half white flour if you like. I do sometimes, but make sure you add 250ml milk as the wholemeal flour takes up more liquid.