What is it about scones that just makes your mouth water? I’m a bit addicted to them at the moment- especially when they are still warm from the oven. A friend of mine mentioned a photo of some cheese scones I put on Instagram (follow me) a few days ago and it made me want to bake them all over again. I just couldn’t get them out of my mind.
I know that lots of people have difficulties baking scones but let me promise you once you know the basics they are a complete doddle . You just have to keep it simple and don’t over mix.
Sultana scone recipe
(Makes 8 large-12 small scones)
- 225g Self raising flour
- 55g butter- straight out of the fridge
- 30g caster sugar
- 120g sultanas
- 150ml milk
- 1 egg for egg washing – beaten
How to make Sultana Scones
The best thing about scones is that you can make them without any preparation. The butter doesn’t have to be at room temperature and the oven will get hot enough by the time you’ve made them.
- Line a baking sheet with silicon paper and heat your oven to 220ºC(200 fan)
- In a bowl measure out the flour and butter and rub together with your fingers till you have the consistency of breadcrumbs.
- Add the sugar and sultanas.
- Make a well in the flour and pour the milk into the centre. Now, this is the most important part of making scones. Don’t over mix. It’s the number one reason that they come out heavy. Just use a knife to blend all the ingredients together until there is no dry flour left. The mixture may be quite sticky. Another top tip is to bake them straight away. Don’t leave the dough sitting around. the quicker they go into the oven the more delish they will be.
- Turn the dough out onto the work surface and knead just to combine. You can use a rolling pin but I think this bashes too much air out. I just squadge it down with my hands till it’s nice and flat and kind of even.
- Use a circle cutter to cut out as many scones as you can. The key is to lift the cutter straight up off of the scone at without twisting it. This will mean it bakes in an upwards direction and not twist and contort as it’s rising making a nice neat scone- hopefully!
- Place the scones on the baking tray and give them a generous brush of egg wash.
- Place in the oven and bake for 14-18 minutes or until they start to brown. Don’t wait till they are very golden as they will over bake from the bottom.
- Leave to cool on a wire rack and eat when they are still warm. They taste amazing with a big dollop of strawberry jam.