Sultana Scones with all the trimmings

My lovely mum has used this recipe for decades, Bella and I often make scones together. We were delighted to be able to whip up a batch of scones to have with delicious Cornish clotted cream and strawberry jam on our recent trip to sunny St Ives

What you need...

a lightly greased baking tray;

a circular cutter approx 7cm in diameter

Pre heat oven to 200 C; 400 F, Gas 6

 

Ingredients...

225g self raising flour

50g butter, cut into small cubes, kept chilled

1/2 x5ml sp salt

25g caster sugar

50g sultanas

150ml milk
1 egg beaten with a little milk – for glazing




How to...

Sieve the flour into a mixing bowl then add the butter and salt. Rub the butter into the flour, using your fingertips until the mixture resembles fine breadcrumbs (a good couple of minutes). Add the sugar and sultanas and stir. Make a well in the centre, stir in enough milk to make a soft, pliable dough.

Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 2cm thick.

Cut rounds with the cutter or cut into triangles with a sharp knife. Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack before eating.

Serve with butter, jam and clotted cream – adding a few strawberries ( as part of your 5 a day!)