Sultana scones are a regular treat in my English/Australian family. This week I show you how easy they are to make and you get to hear how much my son likes them 🙂
- 1lb or 450gm of self raising flour. You can also use plain flour and 4tsp of baking powder if you prefer.
- 4oz or 110gm of butter. Use the kind with salt.
- 4oz or 110gm of dried sultanas.
- 2oz or 60gm of sugar.
- 1 1/2 US cups or 360 ml milk.
- This recipe makes approximately 18 scones.
Preheat your oven to 220 degrees C or 425 degrees F
Sift your flour into a large bowl and rub the flour and the butter together until it looks a bit like bread crumbs.
Add the fruit and sugar and mix in well.
Make a well in the centre and some of the add the milk. Cut it in gently with a knife.
Tip your dough into a floured surface and press together gently to bring the dough together.
Roll the dough out gently or pat it out until it’s about half an inch or 1.5 cm thick.
Cut into rounds with a 5 cm or 2″ scone/biscuit cutter and put on a tray lined with baking paper.
Brush the top with beaten egg or milk.
Bake for about 10 – 20 minutes or until golden and cooked through.
Serve with butter, clotted cream and fruity jam.