Golden Raisin Scones with Lemon Glaze

1.Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

2.In a large bowl, whisk together the self-rising flour, sugar, and salt until well combined.

3.Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter in until it resembles coarse crumbs with some pea-sized pieces remaining.

4.Stir in the golden raisins until they are evenly distributed throughout the flour mixture.

5.Make a well in the center and pour in the milk and vanilla extract; stir gently with a fork just until a shaggy dough forms, being careful not to overmix.

6.Turn the dough out onto a lightly floured surface and gently pat it into a circle about 2 cm thick. Cut the circle into 8 equal wedges.

7.Place the wedges on the prepared baking sheet, brush the tops lightly with a little extra milk, and bake for 15-18 minutes until golden brown.

8.While the scones bake, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

9.Allow the scones to cool slightly on a wire rack before drizzling the lemon glaze over the tops.