Sultana scones

I love scones but never make them. Anyway felt organised this lunchtime so knocked up a batch in less than 30 minutes.


Sultana Scones
225g self raising flour
50g stork
Pinch of salt
25g sugar
50g sultanas
1 egg beaten with enough milk added to make 150 ml of fluid

I used the food processor to combine the flour and stork to make breadcrumb consistency. Then stirred the salt, sugar and sultanas into the mix. I added enough of the milk/egg mix to make a wet dough. I roughly shaped and flatten out an oval of dough onto a sheet pan (that I’d dusted with flour to stop sticking) and cut lightly into the dough dividing lines to break the scones up when cooked. I used the last of the egg mix in the jug to wash the scones.
Plonked it in the oven for 13 minutes at 200’c fan and received light fluffy fruity scones with crusty top and bottom.


Thank you for reading


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