Mini raisin scones

225g self-raising flour 

85g caster sugar  

150ml milk

1 teaspoon baking powder 

110g raisins  

 55g butter

My husband and I love to go to one of our local cafes and although there are only elderly people there or couples with families, we don't care that we are outsiders because the scones and tea is so lovely.

Method 
Mix sifted flour, baking powder, caster sugar and soft butter together with hands until crumbled similar to that of a bread crumb mixture.

Once mixed, add in raisins and slowly pour in the milk a bit at a time while stirring. If it becomes too sticky, add a little more flour.

Roll mixture out to 1.5cm thick in height. Use a small cookie cutter or shot glass to cut mini scones by pressing it into the rolled-out mixture (3cm across).

Put on a lined baking tray and heat in a 180C oven for 10-12 minutes or until lightly golden brown but not too brown as they will be rock hard.

Serve with butter, jam or a cream, pop on a pot of tea and feet up for a nice cuppa.