Home-baked scones are a fabulous comfort food – tasty, great texture and surprisingly good for you.

Wholesome Raisin Scones

Time 45 minutes
Makes 14
Suitable for vegetarians
Suitable for freezing

Raisins 175g (6oz)
Orange juice 3 tbsp
Self-raising flour 225g (8oz)
Wholemeal flour 225g (8oz)
Baking powder 4 tsp
Caster sugar 50g (2oz), plus extra for sprinkling
Butter 150g (5oz)
Buttermilk 284ml carton
Egg 1 large, beaten
Milk for brushing

1 Soak raisins in orange juice in a small bowl for 10–15 minutes. Preheat oven to 425ºC/425ºF/Gas 7.

2 Sift both flours with baking powder into a large bowl, mix in sugar, then rub in butter and make a well in centre.

3 Add soaked raisins (including any remaining liquid), buttermilk and egg to flour and mix to make a soft, slightly sticky dough. Knead lightly on a floured surface, just enough to smooth. Roll out to 2.5cm (1in) thick.

4 Using a floured, 6.5cm (2½ in) plain round cutter, stamp out circles from dough and place on a baking tray. Re-knead and re-roll trimmings and stamp out more scones.

5 Brush scones with a little milk and bake for 12–15 minutes, until well-risen, golden brown and sounding hollow when tapped on base. Sift caster sugar over tops and cool.

A Dairy Diary 2007 recipe.