Sultana scones are so tasty especially when freshly made and teamed with Jam and cream. They are great to make as they use limited ingredients and are quick and easy.
The hardest thing when making sultana scones is then deciding if the Jam or Cream goes first!
For me it has to be Jam first as I feel I need to spread the jam but I dollop on the cream.
350g self-rasing flour
¼ tsp salt
1 tsp baking powder
30g caster sugar
1 tsp vanilla extract
- Preheat the oven to 220c fan or 200c gas
- Add the flour, salt and baking powder into a bowl and mix together
- Add in the butter and with your fingers rub together until it looks like breadcrumbs
- Stir in the sugar and sultanas to the mixture
- Make a well and add in 175ml of milk and a tsp of vanilla extract to the mixture and stir quickly to combine.
- When the mixture is combined, scatter some flour over a board and tip the mixture out on to it. Sprinkle a bit more flour over the dough and your hands and then start to give the dough a quick knead until it is smoother.
- Flatten out your mixture till it is about 4 cm deep then use a 5cm cutter to cut out your scones. The first time we made these I didn’t have a cutter so I just ripped some balls of dough from the mixture and then flattened them down.
- Place your scones on a baking tray and then brush the tops of the scones with a bit of milk
- Bake for 10 – 15 mins until they are golden and have risen
- Let them cool and then add in your Jam and Cream making the big decision of what goes in first.
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