Raisin scones

Soak the raisins in advance in the sherry for a few hours. Preheat the oven to 220 ºC and spray a baking tray with nonstick spray or butter lightly. Dust with cake flour and shake out any excess cake flour. Sift the dry ingredients together twice and rub in the butter until the mixture resembles coarse breadcrumbs. Add the sugar and mix. Beat the egg and sour cream together with a fork and add to the raisin mixture, along with the dry ingredients. Cut in with a knife until the mixture begins to stick together and is just-blended. Lightly gather the dough into a ball and on a floured surface press or roll into a slightly flatter rectangle. Lift carefully and place on the prepared baking tray. Cut into squares with a sharp knife and brush the tops with a little milk or milk and egg mixture. Bake for about 20-25 minutes until nicely risen and pale brown on top. Cool slightly and serve lukewarm with butter and cheese.
Makes 10 scones.