Easy Sultana Scones Recipes

CLASSIC SULTANA SCONES

Steps:

• Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.
• Sift together the flour, baking powder and salt into a large mixing bowl.
• Using your fingertips, rub the butter into the flour, baking powder & salt mixture.
• Stir the sugar and sultanas into the flour mixture.
• Add enough yogurt or other liquid to the dry ingredients to form a soft dough: you may not need all of the 150ml, so add gradually without making the dough too wet.
• Lightly knead the dough on a floured surface then roll out no thinner than 2 - 3 cm.Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 8-9 scones.Place the cut out scones on the greased baking tray.
• Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar.
• Place in the pre-heated oven and bake until risen and golden (10-15 min).
• Transfer to a wire rack to cool a little.
• Serve slightly warm, split and spread with butter plus cream and jam if liked.
• If not using straight away, cool completely before storing in an airtight container or freezing.

SULTANA SCONES

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.

SULTANA SCONES

Steps:

• Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking tray.
• In a food processor, whiz the flour, butter and sugar until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the sultanas.
• In a large jug whisk the milk with 2 of the eggs, then stir into the dry ingredients using a blunt-ended cutlery knife to make a soft dough.
• Turn the mixture on to a floured surface, bring together and pat down until 2.5cm (1in) thick. Cut out rounds with a 5cm (2in) fluted cutter and transfer to the floured baking tray. Beat the remaining egg and brush a little over the tops of the scones.
• Bake in the oven for 10-12min until golden brown and risen. Cool on a wire rack before serving with cream and jam. Plain scones recipe Unbeatable scone recipes Cheats lemonade scones

EASY SULTANA SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment. Tip the flour and butter into a large bowl. Gently start to rub the butter into the flour using your fingertips, allowing it to fall from a short height above the bowl. This will incorporate air into the scones, making them beautifully light. Continue doing this until the mixture resembles fine breadcrumbs.
• Add a pinch of salt, the sugar, sultanas, eggs and enough milk to bring the mixture together into a soft dough. The amount of milk will vary accordingly to the size of the eggs, softness of the butter and temperature of the room. Be careful not to overwork the tough or it will become tough.
• Turn the dough out onto a lightly floured surface. Generously flour a rolling pin and roll the dough out to a 2cm thickness. Cut into squares or triangles using a sharp knife, then transfer the scones to the prepared baking tray, spacing them apart to leave room for spreading. Brush the tops with a little milk, then bake for 10 mins. Leave to cool until just warm, then serve with clotted cream or butter and jam, if you like.

SULTANA SCONES

Steps:

• Place a baking sheet covered with parchment paper in the oven, and preheat to 425 F / 220 C. The oven and baking sheet should both be preheated for the best results.
• In a mixing bowl, add the salt, baking powder, baking soda and sugar to the flour. Stir to incorporate the ingredients evenly.
• Add soft butter to the dry ingredients. Crumble the butter into the flour with your hands, until incorporated well.
• Create a well in the middle of your flour mixture. Add milk. Use a dough scraper, spatula or wooden spoon, and stir to quickly combine the liquid with the dry ingredients to form a dough.
• Add sultanas to the dough. Place the scones dough down on a thoroughly floured surface, and pat it down into a 2-inch or 4 cm thick patty.
• Use a dough cutter or cookie cutter to cut out scones. You should be able to cut out 4 scones from the dough. Then, reshape the unused the dough and press into a patty again. You should be able to make 8 scones in total.
• Carefully place your scones on a preheated baking sheet covered with parchment paper. Optionally, brush the top of the scones with a whisked egg. This will give them a lovely golden color.
• Bake for 10-15 minutes, until the scones are fluffy and golden brown.

BUTTERMILK & SULTANA SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
• Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
• Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don't knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.