*Sultana Scones*

Makes about 14
Making good scones is easy as long as you don't overhandle the dough. 
Tender and moist, wrap them is a clean tea towel after baking to help keep them that way.
Serve warm with lots of butter and preserves, these are wonderfully delicious.
 
8 ounces self-raising flour - 1 cup
1 teaspoons baking powder
2 ounces softened butter
1 ounce caster sugar - 2 tablespoons (super fine sugar)
2 ounces sultanas - 1/4 cup
1 large egg
milk
Pre-heat the oven to 220*C/425*F.  Line two baking trays with baking parchment paper and set aside.
 
Measure the flour and baking powder into a large bowl.  Add the butter and rub it into the flour mixture with the tips of your fingers, until the mixture closely resembles fine breadcrumbs.  Stir in sugar and the sultanas.
 
Beat the egg together with enough milk to make a total of 150ml of liquid (2/3 cups) stir this mixture ito the flour mixture to make a soft,
but not sticky dough.  You don't want it to be too dry or too sticky. Take your time adding the milk...
 
Turn out onto a lightly floured board.  Knead lightly a few times, then pat out to 1/2 inch thickness.  Cut into rounds with  a 2 inch cutter, then place them onto the prepared baking trays.  Brush the tops with a little milk.
 
Bake for about 10 minutes, until golden brown and nicely risen.  Lift onto a wire rack to cool and then wrap in a clean tea towel to serve.  Delicious!
 
 
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