Irmgards Raisin Vanilla Scones

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   ["Pre heat the oven to 180 fan assisted.", "Line a baking tray with greaseproof paper & set aside", "Measure the milk & add the vanilla extract and stir it", "In a dish weigh the raisins and pour on the milk mix.", "Set aside", "In a bowl mix the flour, baking powder, sugar & salt and mix together well.", "Add the butter or margarine in small pieces and using fingertips lifting up make into fine breadcrumbs.", "Then knock the bowl down to see if any lumps are left.", "These will come to the top.", "Using a fork, put the raisins into the mix and distribute evenly", "Add the milk bit by bit (I used about 90 ml) and mix in with a butter knife.", "When it comes to a consistent dough use your hands and give it a good knead to mix.", "I weighed the whole dough (it's a little sticky) put a little bit of flour on the table and roll out to 1/2"" thick.", "I just rounded with hands and flattened with my palm, to give it a rugged look.", "You can use a cookie cutter if you wish.", "Too much flour will dry them out and add the dreaded calories", "Put them onto the baking tray as you go along then brush with milk, I used the leftover of milk & vanilla mix.", "Put in the oven, middle shelf for around 15 minutes...until cooked & golden brown, then cool before putting on a wire rack.", "Serve with butter, butter & jam, jam & cream...Enjoy"]

* Per serving · 4 servings · Values may vary.