Sultana Scones

Makes: 8

INGREDIENTS

350g self-raising flour

¼ tsp salt

1 tsp baking powder

85g butter, cut into cubes

3 tbsp caster sugar

175ml milk

1 tsp vanilla extract

squeeze of lemon juice

100g FreshLife Sultanas

beaten egg to glaze

jam, cream or yoghurt to serve

METHOD

  • Pre-heat oven to 220°C/200°C fan. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

  • Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

  • Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

  •  Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and cut out 8 scones.

  • Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  • Bake for 10 mins until risen and golden on the top. Serve warm with jam and whipped cream or yoghurt. 

    TIP: If freezing, freeze once cool. Defrost, then put in a low oven (about 160°C/140°C fan) for a few mins to refresh.

 
Baking, SnacksSarah BlazeySultanas