Classic sultana scones
This is a classic foolproof fruit scone recipe that will give you amazingly crumbly delicious scones every time.
Ingredients
- 350 g self-raising flour plus more for dusting
- 1 tsp baking powder
- ¼ tsp salt
- 85 g butter at room temperature cut into cubes
- 3 tbsp caster sugar
- 180 ml milk
- 1 tsp vanilla extract
- squeeze of lemon juice
- 100 g sultanas or raisins
Instructions
- Preheat your oven to 200°c (390°F) and lightly grease a large baking tray or put parchment paper/baking paper on a baking tray.
- In a large mixing bowl, add the self-raising flour, baking powder, sugar and a pinch of salt. Then add the cubed butter.
- Using your fingertips lightly rub the butter into the flour mixture until it resembles fine breadcrumbs. I love doing this – it can take several minutes, but it’s very satisfying. You can add the dry ingredients and butter to a food processor and blitz in short bursts – but even though it’s quicker, you have all the washing up to do afterwards, so I tend to stick to using my hands.
- Pour the milk into a measuring jug and then warm for about 20-30 seconds in a microwave. Then stir in the lemon juice and vanilla extract and put to one side.
- Make a well in the centre of the flour mixture and pour in the wet ingredients and the sultanas. Gently stir until a soft dough forms – don’t worry it will be fairly wet and sticky at this point.
- Transfer the dough onto a lightly floured surface or board, gently fold the dough over several times and pat it into a round around 3-4cm deep. You can dust more flour over the dough while you’re doing this.
- Using a pastry cutter dipped in flour, cut out rounds from the dough – around 3-4 scones – and place them onto the prepared baking sheet, ensuring they are spaced slightly apart. Repeat the process with the remaining dough – pressing into another round, and using the cutter for the remaining scones.
- Brush the top of the scones with egg wash for a golden finish.
- Bake in the hot oven for 10-12 minutes or until the scones are risen and golden brown on top.
- Once baked, transfer the scones to a wire rack to cool.
Nutrition
Calories: 327kcalFat: 12g