Light-as-air Raisin and Lemon Scones

method:

• Preheat the oven to 200C/400F/ Gas 6. Put a baking sheet into the oven to preheat (this will give the scones extra lift). Sift the flour and salt into a large mixing bowl and rub in the butter, using your fingertips, until the mixture looks like fine breadcrumbs. Stir in the sugar, lemon zest and South African raisins.
• Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough of this to the rubbed-in mixture to make a soft (not sticky) dough – there will be a little liquid left. Bring the mixture together with a round-bladed knife.
• Turn the dough onto a lightly floured surface and knead lightly for a few moments. Roll out to about 3cm thick – it’s a mistake to roll the dough more thinly! Use a 5cm plain or fluted cutter to stamp out rounds. Avoid twisting the cutter – just press it straight through to help the scones rise evenly. Gather any trimmings, re-roll and cut out more scones.
• Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg mixture. Immediately transfer to the oven and bake for 15-18min towards the top of the oven, until well-risen and golden-brown. Cool for a few moments, then transfer to a wire cooling rack. Serve warm with lemon curd and clotted cream.