Saturday, 12 January 2013

Sultana Scones

Sultana Scones


A great treat for a quick snack, Sultana scones are diverse and fairly easy to make even for the novice baker. The following recipe is one that i have used many times over and never lets me down. As with any basic scone mix you can add stem fruits like sultanas or raisins or you can try out treacle scones as well as savoury cheese scones. Your only limitations are your imagination. This recipe uses self raising flour but you can use plain flour if you use plain flour you will need to add baking powder for the scones to rise.

The only thing you need to know on how to make a good scone is never to overwork the dough. Another tip is to allow the dough to rest a little, so when you roll out the scone dough use a good floury surface and flip the dough up to allow for shrinkage.You can add a variety of rich ingredients like butter milk and ground spices to enhance the flavour, why not try Bramley apples…delicious.

Sultana Scones Ingredients

250g self-raising flour

a good pinch of salt

50g caster sugar

50g unsalted butter, diced

1 medium free range egg

around a 100 ml buttermilk or milk

6 cm to 8 cm round plain or fluted cutter

baking tray greased with butter or professional baking non stick tray

Sultana Scones


Sultana Scones Method


Place all your dry ingredients (flour, sugar, salt) and butter in a mixing bowl and pulse briefly to combine, you want a fine breadcrumb effect. You can do this by hand if you want to.


Beat the egg with the buttermilk or milk (no non fat milk here) add to the breadcrumb mix and mix until it starts to come together. If your adding sultanas put them in with the dry ingredients. Turn out onto a floured work surface and shape into a round shape, roll out with a rolling pin and cut out.


If you want you can brush your sultana scones with some left over egg glaze. Place on your baking tray and bake in a fairly hot preheated oven (220°C/425°F/gas 7) for around 10 to 12 minutes

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