Classic Sultana Scones Recipes

SULTANA SCONES

Sultana scones image

An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch.

Provided by BBC Food

Yield Makes 8-12 scones

Number Of Ingredients 8

Ingredients

225g/8oz self-raising flour
pinch salt
55g/2oz butter, plus extra for greasing
25g/1oz sultanas
25g/1oz caster sugar
150ml/5fl oz milk
jam, to serve
clotted cream, to serve

Steps:

Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
Mix together the flour and salt and rub in the butter.
Stir in the sultanas, sugar and then the milk to form a soft dough.
Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Classic scones with jam & clotted cream image

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Provided by Jane Hornby

Categories Afternoon tea, Breakfast, Snack, Treat

Time 15m

Number Of Ingredients 9

Ingredients

350g self-raising flour, plus more for dusting
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see tips below)
beaten egg, to glaze
jam and clotted cream, to serve

Steps:

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

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