Best Ever Sultana Scones Recipes

CLASSIC SULTANA SCONES

Steps:

• Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.
• Sift together the flour, baking powder and salt into a large mixing bowl.
• Using your fingertips, rub the butter into the flour, baking powder & salt mixture.
• Stir the sugar and sultanas into the flour mixture.
• Add enough yogurt or other liquid to the dry ingredients to form a soft dough: you may not need all of the 150ml, so add gradually without making the dough too wet.
• Lightly knead the dough on a floured surface then roll out no thinner than 2 - 3 cm.Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 8-9 scones.Place the cut out scones on the greased baking tray.
• Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar.
• Place in the pre-heated oven and bake until risen and golden (10-15 min).
• Transfer to a wire rack to cool a little.
• Serve slightly warm, split and spread with butter plus cream and jam if liked.
• If not using straight away, cool completely before storing in an airtight container or freezing.

SULTANA SCONES

Steps:

• Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking tray.
• In a food processor, whiz the flour, butter and sugar until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the sultanas.
• In a large jug whisk the milk with 2 of the eggs, then stir into the dry ingredients using a blunt-ended cutlery knife to make a soft dough.
• Turn the mixture on to a floured surface, bring together and pat down until 2.5cm (1in) thick. Cut out rounds with a 5cm (2in) fluted cutter and transfer to the floured baking tray. Beat the remaining egg and brush a little over the tops of the scones.
• Bake in the oven for 10-12min until golden brown and risen. Cool on a wire rack before serving with cream and jam. Plain scones recipe Unbeatable scone recipes Cheats lemonade scones

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

EASY SULTANA SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment. Tip the flour and butter into a large bowl. Gently start to rub the butter into the flour using your fingertips, allowing it to fall from a short height above the bowl. This will incorporate air into the scones, making them beautifully light. Continue doing this until the mixture resembles fine breadcrumbs.
• Add a pinch of salt, the sugar, sultanas, eggs and enough milk to bring the mixture together into a soft dough. The amount of milk will vary accordingly to the size of the eggs, softness of the butter and temperature of the room. Be careful not to overwork the tough or it will become tough.
• Turn the dough out onto a lightly floured surface. Generously flour a rolling pin and roll the dough out to a 2cm thickness. Cut into squares or triangles using a sharp knife, then transfer the scones to the prepared baking tray, spacing them apart to leave room for spreading. Brush the tops with a little milk, then bake for 10 mins. Leave to cool until just warm, then serve with clotted cream or butter and jam, if you like.