Butchers Scones

These scones are one of my Pappa’s recipes that came home from the Butcher Shop one day where he works three days a week.  They are great as they use easy available ingredients and can be made in a hurry.  Just the way I like a recipe for when unexpected company calls in !


4 Cups of Self Raising Flour
1 Cup Heavy Cream
1 Cup of Sprite
1 Egg
1 Cup Raisins
2 Table spoons of Sugar (optional)

Preheat the oven to 200C.
Beat the Egg in a bowl.

Add to the egg the cream, (suagr if desired) and lemonade/sprite.

Also add the raisins into the flour and mix well, ensuring they get coated well.  This allows the raisins to remain suspended in the final batter and prevents them from all sinking in the dough.  Finally add the SR Flour and mix until a wet dough forms. 

If the dough is too dry add more Sprite or alternatively more flour if it is too wet. 

Roll out the dough into an inch thick layer.

Cut and lay out onto the baking sheet, leaving enough room for the scones to expand when they cook.

Place into the oven and bake for 15-20 minutes, or until they are light golden brown in colour.

Serve hot with fresh whipped cream and jam.  Delicious !!!

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