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These are a classic English teatime staple, and the trick is not to handle them too much, hence why you use a knife to cut in the butter and barely knead it – only enough to form a round. It seems like an absurd amount of baking powder, but follow it – it works.

*see preceeding posts for recipes of the other things in the photo: melting moments and pistachio and rosewater meringues

375g plain flour

6 tspn baking powder

¼ tspn salt

75g butter

250-375 ml milk (approx)

175g sultanas

Extra milk

Cinnamon sugar (1 tbsp sugar mixed with 1 ½ tsp ground cinnamon)

Sift flour, baking powder and salt into a bowl.

Stir in the sultanas. Cut in the butter until it resembles fine bread crumbs.

Gradually add milk and mix quickly with the knife to form a soft dough. Knead a few times. Lightly dust a baking tray with flour. Press scone dough onto this in a round. Cut into evenly sized pieces. Brush the tops with milk and sprinkle over the cinnamon sugar.

Bake at 220C for 10 mins or until golden brown. Serve with whipped cream and jam.

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