10:52 pm on 8 February 2010


  • 10 portions
  • 1500g plain flour
  • 330g sugar
  • 45g baking powder
  • 4g salt
  • 450g raisins
  • 225g butter
  • 200mls milk
  • 2 drops vanilla essence
  • 1 egg (for glazing)


In a large bowl mix together the flour, sugar, baking powder and salt into a dough.

Cut the butter into small squares, add to the flour mix and rub through until the mixture resembles fine breadcrumbs.

Add raisins and milk and mix until everything is incorporated, do not over mix.

Dust the work surface and rolling pin with flour, roll the dough out to 20mm thickness. Use a round cutter to cut out the scones and place on a baking tray. Beat the egg and brush the scone, this will give a nice shine once baked.

Bake at 170°C for approx 8 - 10 minutes.

Once cool, cut in half and serve with jam and whipped cream.

Tea Match as suggested by Nigel Scott, National Manager, Dilmah NZ Ltd

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