Cheese scones not your thing, how about something a little more fruity then? Let’s create ourselves a nice little treat in a small amount of time!
What’s in the mix?
– Self-raising flour (350g)
– Caster sugar (3 tablespoons)
– Baking powder (1 teaspoon)
– Milk (175ml)
– Sultanas (100g)
– Butter cut into cubes (85g)
– Vanilla Extract (1 teaspoon)
– Lemon juice (A squeeze)
– Beaten egg (for glazing)
– Pinch of salt
Optional: Jam and Cream for serving
– Weighing scale
– Mixing bowl
– Mixing spoon
– Rolling pin
– Medium cutter around 8cm (optional – could use hands)
– Grease proof paper
– Baking tray
– Cutlery knife
Get that oven on and set to 220/200C (fan)
Tip that flour into your bowl with a bit of salt and your baking powder, give it a mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Give your milk a little warm up in the microwave for about 30 seconds, nothing too hot. Add the vanilla extract and quick squeeze of lemon juice then pop it aside for a sec. Put your tray in the oven.
Dig yourself a little well in the mix, then pop your milk and sultanas in, combine it quickly with a cutlery knife – prepare for a little big of wetness to start, that’s normal.
Scatter some flour on your surface and tip the dough out. Get some flour up on that dough and your hands, then fold the dough over a few times until it’s a little smoother.
Pat it down til it’s about 4cm deep (ooo-er) and ready to be cut
The first cut is the deepest….well actually they’re all the same. You should get 6-8 scones depending on how eager you are to use all the mix. Brush em with the beaten egg mix, pop em on the tray and into the oven.
Give em a good 10 mins until risen and golden on the top, then take em out.
Eat em. Hot or cold, with jam, with cream, plain – whatever you fancy!
PSA: scones don’t tend to look all that presentable but who cares, they’ll only gonna be eaten!
Give the recipe a go and let us know how you handle it or if there’s anything you’d change
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