afternoon tea scone

Ingredients:
250g plain flour
1 teaspoon baking powder
200g granulated sugar
50g margarine
50g raisins
1 size 2 egg
110ml milk
Pre heat oven to gas mark 6 4000F/200C.
You will need 1 well greased 21 or 23 cm round cake tin.
First place the flour baking powder and sugar in a large mixing bowl.
Then rub in the margarine until the mixture resembles fine breadcrumbs. After that stir in the raisins to distribute them evenly.
Now in a small bowl beat together the egg and milk and add this (reserving 1 dessertspoon) to the rest of the ingredients.
Then mix to a soft slightly sticky dough (you may ormay not need the remaining liquid).
Turn the dough out on to a floured surface knead it briefly and lightly to form a round then transfer it to the tin.
Using the flat of your hand push the dough out evenly to the size of the tin. Then bake it in the top half of the oven for 45 minutes.
Serve warm and fresh from the oven cut into slices and spread with butter and preserves.
Makes a 9 inch round scone