The basic scone mixture is my Grandma’s tried and tested recipe, although no one can make them quite as well as her! For this variation I added fruit and nuts.
• Preheat your oven to 200°C• Rub flour and butter together until it resembles breadcrumbs.
• Stir in the sugar, walnuts, raisins and lemon zest.
• Make a well in centre and add the eggs.
• Quickly combine into a soft dough that is just on the dry side of sticky.
• Roll out to ½ inch thick and cut into rounds.
• Bake for about 10 minutes on a greased baking sheet.
Notes:
• I have used ¼ wholemeal flour and ¾ white.
• Anything can be added to the main flour/butter/egg mixture, it's your choice.
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