VARIETY - BLOGRecipe Time - 27/07/2016
Ingredients - Makes 10
- 75g (2½ oz) butter, chilled and cut into cubes, plus extra for greasing
- 350g (12oz) self-raising flour, plus extra for dusting
- 1½ tsp baking powder
- 30g (1oz) caster sugar
- 75g (2½ oz) sultanas
- About 150ml (5fl oz) milk
- 2 large eggs, beaten
· Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet or line with bakewell/non stick paper
· Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible.
· Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs (or you could pulse with a food processor). Stir in the sugar and sultanas.
· Pour 100ml (3½ fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.
· Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
· Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (¾ in) deep.
· Cut out as many rounds as possible from the first rolling with a 6cm (2½ in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart.
· Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
· Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden.
· Remove from the oven and cool on a wire rack.
Delicious split and served with jam and clotted cream