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Soft sweet sultana scones for scrumptious snacking from the kitchens of
carme-wolf
OMNOM. I have to say. This is easily the best recipe for scones I have. My first attempt at scones a couple of years ago turned into something akin to rock cakes with more rock than cake.
So~ on with the recipe!
Ingredients:
225g/8oz self raising flour (or lain flour with an added table spoon of baking powder)
1 pinch of salt
55g/2oz butter/margarine (soft is better!)
50g/2oz caster sugar
150ml milk
Handful of sultanas
1 egg, beaten (for glazing, although you can also use a little milk)
Method:
1. Preheat your oven to 220C/425F and lightly grease your baking tray, or alternatively, use grease proof baking paper over your pan.
2. Mix together the flour and the salt in a large mixing bowl, then rub in the butter.
3. Stir in the sugar and the milk until you get a soft dough (don't worry if its a little wet, its normal!) and then drop in your handful of sultanas and mix them in with your hands until thoroughly spread into the dough.
4. Flour your clean worktop lightly and turn over the dough onto the floured worktop, kneading very lightly for roughly 5-10 minutes or until it looks like a good dough. Again, don't worry if the dough is wet! :) Roll out the dough and use a 5cm circular cookie cutter (or just a spoon) to get your scone shapes and place them roughly 3cm apart on the baking tray to allow for rising. Do the same until all the dough is used up.
5. Brush the tops of the scones with the milk or beaten egg, then bake for 10-12 minutes until risen and golden.
6. Cool on a wire rack, serve with butter and jam!
(Suggestion! : put a fresh tea towel over your baked scones to keep them from going hard and stale)
Bon appetite!
Allergy warning – recipe contains dairy & egg products
Soft sweet sultana scones for scrumptious snacking from the kitchens of
carme-wolf******************************OMNOM. I have to say. This is easily the best recipe for scones I have. My first attempt at scones a couple of years ago turned into something akin to rock cakes with more rock than cake.
So~ on with the recipe!
Ingredients:
225g/8oz self raising flour (or lain flour with an added table spoon of baking powder)
1 pinch of salt
55g/2oz butter/margarine (soft is better!)
50g/2oz caster sugar
150ml milk
Handful of sultanas
1 egg, beaten (for glazing, although you can also use a little milk)
Method:
1. Preheat your oven to 220C/425F and lightly grease your baking tray, or alternatively, use grease proof baking paper over your pan.
2. Mix together the flour and the salt in a large mixing bowl, then rub in the butter.
3. Stir in the sugar and the milk until you get a soft dough (don't worry if its a little wet, its normal!) and then drop in your handful of sultanas and mix them in with your hands until thoroughly spread into the dough.
4. Flour your clean worktop lightly and turn over the dough onto the floured worktop, kneading very lightly for roughly 5-10 minutes or until it looks like a good dough. Again, don't worry if the dough is wet! :) Roll out the dough and use a 5cm circular cookie cutter (or just a spoon) to get your scone shapes and place them roughly 3cm apart on the baking tray to allow for rising. Do the same until all the dough is used up.
5. Brush the tops of the scones with the milk or beaten egg, then bake for 10-12 minutes until risen and golden.
6. Cool on a wire rack, serve with butter and jam!
(Suggestion! : put a fresh tea towel over your baked scones to keep them from going hard and stale)
Bon appetite!
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 720 x 960px
File Size 54.9 kB
Comments