Directions: |
Directions:You will need a 8cm (3 in) fluted pastry cutter. Preheat the oven to 220ºC/425ºF /Gas 7 and line two baking trays with baking paper.
Break the eggs into a measuring jug, beat together with a fork and the pour in enough milk to give you a 300ml (10 fl oz) liquid.
Sieve the flour and baking powder into a large bowl. Rub the butter into the flour until it looks like breadcrumbs - best to use your fingertips for this. Tip in the sugar and mix gently. Pour in enough of the liquid (you may not need it all) to make a sticky dough. Add the sultanas and mix with your hands until combined.
Tip onto a floured work surface and gently knead until it comes together. Use a rolling pin to roll out the dough to about 2.5cm (1in) thick - you can use the palm of your hand if no rolling pin. Using the pastry cutter, stamp out 8 discs (see tip), rekneading and rerolling the trimmings as necessary, and arrange on baking trays, spaced out a little apart. Brush the tops with leftover liquid mix and sprinkle a little sugar on top of each scone.
Bake in the oven for 12-15 minutes or until well risen, golden on top and slightly browned underneath. These are best served warm, fresh from the oven, with strawberry jam and cream.
They can be made a day ahead, allow to cook, store in an airtight container and warm in a low oven before serving.
They freeze really well
TIPS
If using solid butter, grate into the mix, then stir in
Dip your cutter in the flour to prevent it sticking. When stamping out the scones, do not twist the cutter or the scones will rise unevenly. |
This recipe for Sultana Scones is from