Tuesday 25 February 2014


Scones are so English but I cant resist a good cup of tea and a scone.  Serve with extra thick or clotted cream and a good quality jam (preferably home made!).  These scones have the added sweetness of the sultanas which make them extra yummy.


225g self raising flour
75g butter
40g caster sugar
100 g sultanas
1 egg
3-4 tablespoons milk 


Pre-heat the oven to 220°C, gas mark 7. 

Sift the flour into a large bowl. Add the sugar and butter and rub together until the mixture resembles bread crumbs. 

Add to the bowl the sultanas, egg and milk. Mix together using your hands until a soft dough is formed, adding more milk if required.

Place the dough on a lightly floured surface a roll out with a rolling pin until 3 cm deep. Use a pastry cutter to cut out your scones and place on a baking sheet. Dust with flour and bake for 12-15 minutes until they have risen and turned golden brown.

Allow to cool on a wire rack. Serve with cream and jam.

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