Sultana scones

There's nothing as good as a cuppa with a mate to solve the problems of the world. Why not whip up a batch of these super simple scones and visit a mate today. They may just need it!

The only question remains: Jam on top of cream, or cream on top of jam?

3 cups self-raising flour

80g butter, cubed

1 1/4 cups milk

1/2 cup sultanas

Plain flour, for dusting

Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.

Sift self-raising flour into a large bowl. Using your fingertips, gently rub butter into flour until mixture resembles breadcrumbs. Add sultanas

Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, add more milk if required.

Turn onto a lightly floured surface. Knead dough gently until smooth. Be careful not to knead dough too much or scones will be tough.

Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds.

Press remaining dough together and cut out more 4 rounds. Place scones onto prepared baking tray, 1cm apart.

Sprinkle tops of scones with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.

You can find more articles like this one by clicking the topics below, or to find more articles by this member, click on the profile image below the topic list!