Walnut and Raisin scones

One of my first experiments on making scones happened long time ago. I was an ardent fan of Australian

 Women´s weekly and they had a special edition on scones. The photographs were so captivating , that I was tempted to bake a batch of basic scones. Because I was so inexperienced in baking, coming from a South Indian home, i thought that the amount of soda bicarb was so less in the original recipe. I decided that was a typing error (!!) and so I doubled the quantity of soda bicarb. I was so happy when I looked through the oven glass door, to see my scones rising and rising. The moment I opened the oven door, the scones collapsed and went flat on me !

And they tasted awful.

From that day on wards  I learned to trust Australian Women ´s weekly recipes. And trust me, not even a single recipe has ever failed. In fact, till date, the most awesome cakes and pies I ever baked, are from their cook books.

Here is a walnut and raisin scone, which is a modification of basic scones. 

Walnut and raisin scones
sugar - 1 tablespoon
raisins - quarter cup
walnuts, chopped - 1 tablespoon
yogurt - 2 tablespoons
milk- a couple of tablespoons, to knead
sesame seeds - 1 tablespoon
cake flour - 1 cup
baking powder - one and a half teaspoons
butter - 1 tablespoon

Preheat oven to 220 degrees. Sift the flour and baking powder into a bowl. Rub the cold butter in the flour.
Add the sugar, chopped raisins and walnuts and yogurt. Mix to form a soft dough, not sticky. If it is sticky add more flour, if it is tough add milk just enough to form a soft dough.
Roll out on a floured surface to 1 cm thickness. Cut rounds using a cookie cutter ( 5 cm cutter).
Place the rounds on a lightly greased baking sheet. Brush with milk and sprinkle with sesame seeds. Bake for 15 to 25 minutes, checking frequently until well risen and light brown.
Cool, split and serve with jam and cream.
Preheat oven to 220 degrees. Sift the flour and baking powder into a bowl. Rub the cold butter in the flour.
Add the sugar, chopped raisins and walnuts and yogurt. Mix to form a soft dough, not sticky. If it is sticky add more flour, if it is tough add milk just enough to form a soft dough.
Roll out on a floured surface to 1 cm thickness. Cut rounds using a cookie cutter ( 5 cm cutter).
Place the rounds on a lightly greased baking sheet. Brush with milk and sprinkle with sesame seeds. Bake for 15 to 25 minutes, checking frequently until well risen and light brown.
Cool, split and serve with jam and cream.