Ingredients:
2 cups sifted all-purpose flour ( 256gm)
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt ( 3ml)
1/4 cup margarine (I use 5 tbsp on a butter stick) or 1/4 cup butter ( I use 5 tbsp on a butter stick)
3/4 cup sultana raisins ( in a pinch regular raisins will do fine)
1 cup milk
1/2 cup sweetened flaked coconut
Directions:
Preheat oven to 425 F or 220 C and grease baking tray with margarine ready.
Sift the flour, sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture resembles very fine breadcrumbs, then stir in the raisins and coconut.
Add the milk and mix to make a smooth dough. (Adding a little more milk if necessary. The mix should not be too dry).
Knead very lightly for ten seconds on a lightly floured surface. Roll or pat to about 3/4″ thick (2 cm) and either cut into individual scones.
Bake for approximately 12 minutes (makes about 18 scones).
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.