Sunday, 19 April 2009
I have been sitting on this recipe for quite sometime and only remembered when I saw that Mr G had made a batch for the kids. It’s easy to make and great for times when improtu guest arrive around afternoon tea time; as most of the ingredients would be readily available in most pantries.
2 cups SR Flour
1 heaped cup of sultanas
½ tsp salt
2 tbsp sugar
2 tbsp butter
1 cup CREAM or substitute with 1 cup milk (see my GLOSSARY post on CREAM)
Extra milk for glazing
Preheat oven to 210°c.
Sift flour and salt into a bowl. Add sugar and distribute well in the flour.
Rub in butter until mixture resembles fine breadcrumbs. Now add in the sultanas and mix in with a palette knife Add in cream to form a soft dough, using the knife. You don’t want to over work the dough.
Knead lightly on a floured surface and form into a square 3 cm thick. Cut into 16 equal squares and placed on floured or baking paper lined (ungreased) baking tray.
Brush tops of scones with some milk and bake for 12 to 15 mins (you may want to check them at the 10 min mark because of oven differences).
Serve hot with butter and a delicious cup of hot tea.
TIP: It’s always handy to have some long life cream stored in the pantry. During summer, I suggest you store it in the fridge.