Scones
By The Cooking Book
Published on 25 April 2022
There is nothing better for afternoon tea than freshly baked crumbly scones.Good with strawberry or raspberry jam, and double cream.Time and servings
40 minsTotal time
25 minsPrep time
15 minsCooking time
Ingredients
- 225 g of self-raising flour, plus extra for dusting
- 50 g of sultanas,
- 0.5 tsp of salt
- 60 g of butter, cubed
- 30 g of sugar,
- 150 ml of milk,
- 1 egg, beaten
Method
Step 1
Preheat the oven to 220°C (425°F/Gas 7). Sift the flour and the salt into a large mixing bowl, then add the sultanas and mix together. Rub in the butter with your fingertips, until the mixture resembles coarse breadcrumbs, then mix in the sugar. Make a well in the centre and pour in the milk, then stir together, bringing in the flour from the edges, with a knife or spoon.Step 2
Turn the soft, sticky dough on to a lightly floured work surface. Knead until smooth, then shape into a 2.5cm (1in) thick circle.Step 3
Dip the cutter in flour, then use to cut rounds from the dough. Re-form, if necessary, to cut sufficient scones.Step 4
Place the scones on a baking tray and brush the tops with a little beaten egg. Put the tray on to the top shelf of the oven and bake for 12–15 minutes, or until golden. Remove from the oven and cool on a wire rack. Serve while still warm.