Scones with cream and jam

Am slowly picking up the momentum to start baking since we moved, but a few times they didn't come out 'good enough' to be on the blog, and most of the times I was lazy.

So long time ago when I was in UK, I used to buy a bag of scones from Sainsbury and eat it all on my own, plain. Then, I didn't know about cream and jam being the famous companions for scones. Never mind, now I have found my new love.

To make 10

1.5 cup Self Raising Flour
40g Butter
2 tsp Castor Sugar
3/4 cup milk
Some raisins (optional)

1. Sift flour into a bowl.
2. Use the fingertips, rub butter into flour until mixture resembles breadbrumbs.
3. Make a well and add milk. Mix with a flat-bladded knife until the mixture forms a soft dough, turn onto a slightly floured surface, knead gently (minimise the kneading as the more you knead, the tougher the scones will become).
4. Pat dough to 2cm thick. Cut or press using a round glass.
5. Place scones onto dusted baking tray. Sprinkle top with plain flour (very important because I love my scones with lots of flour on top).
6. Bake for 20 minutes, at 200 Celcius.

As the usual baking rules, always preheat the oven!