Sultana scones

A British classic recipe for afternoon tea. Serve with clotted cream and jam for the ultimate combo!

scones
  • 225g self raising flour
  • pinch of salt
  • 55g butter
  • 25g  caster sugar
  • 25g sultanas
  • 150ml milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)
     
  1. Heat the oven to 200C Fan and lightly grease a baking tray.
  2. Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk and sultanas to get a soft dough.
  3. Move the dough to a floured work surface and knead very lightly. Pat out to a round 2cm thick Use a 5cm cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  4. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.
  5. Cool on a wire rack and serve with butter, jam and clotted cream for the ultimate scone.