A Twist On The Classic Scone
Member recipe by wrigglesrocks
ServingsServes 1 - 6
- 225g self-raising flour
- pinch of salt
- 50g butter, diced
- 25g caster sugar
- 120ml milk
- 75g sultanas
- 1 egg for egg wash
- caster sugar for sugar wash.
- Preheat oven to 210c
- Place flour and salt in a large bowl. Cube the butter and work the flour using your fingertips, until resembles fine breadcrumbs.
- Add the sugar and sultanas and mix well.
- Make a well in the centre of the mixture and add all of the milk. Mix together roughly to form a dough using a table knife.
- Tip out this rough dough onto a lightly floured surface, using your hands bring together lightly into a more consistent dough. Instead of using a rolling pin and battering the life and lightness out of the dough, pat it down with your fists or the palm of your hands, into a rectangular shape about an inch thick.
- Make a small pile of flour on the work surface by the side of your dough and put your cutter into it wriggling it about a bit. Use a 2inch cutter.
- Cut out the scones using a downward press-DON'T TWIST. twisting the cutter will result in them not rising because twisting the cutter seals the sides. Flour the cutter between each cut on the little pile.
- Now prepare the baking tray(s) by greasing.
- Crack and egg into a shallow bowl and whisk to make an egg wash. Fill another shallow bowl with caster sugar.
- Take each scone and dip top down into the bowl of egg wash and then into the bowl of caster sugar, coating the top of each. Place onto the baking tray. Space well apart.