200g plain flour-30g butter-10g sugar-1tp baking powder-70g to 100g optional raisins

Since I want to focus on tips rather than the actual recipes, I will do just that. Hopefully, my pictures will be explanatory enough.

Make sure that you handle the dough as little as possible otherwise the end result will be a bit tough. Using my index finger helps me do just that.

Put some flour on your work surface to stop the dough from sticking. I actually added flour after taking the picture so you will probably need more than what you see in the picture below.

Flatten the dough slightly with a rolling pin and cut into lengths.

If you end up with too much flour, you can always give each individual scone a little tap before placing it on the cooking tray. Quickly shape each scone with the inside of your palms. I only show one hand here because I am taking the picture with the other one…

Try and make them all roughly the same size so that you are sure they cook the same.

They only take about 10 minutes to cook so be careful not to let them burn, like I nearly did!

Then, enjoy the result of your hard labour! They contain so little butter that you should not feel too guilty adding large quantities of Cornish cream with your strawberry jam.

Tip: Having made bigger scones since I last published this post, my advice would be: if you like fluffy scones, make your scones bigger rather than smaller.