Ingredients

  • 100 g soft unsalted butter, plus extra for greasing
  • 450 g self-raising flour, plus extra for dusting
  • 50 g caster sugar
  • 75 g sultanas
  • 250 ml whole milk
  • 1 medium egg, beaten
  • jam and whipped cream, to serve

Method

  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Lightly grease a baking tray with butter. Sift the flour and a generous pinch of salt into a large mixing bowl, then add the butter and, using your fingertips, rub it into the flour to create a crumbly mixture. Add the sugar, sultanas and milk to the bowl and continue mixing the ingredients using your fingertips until they come together to form a soft dough.

  2. 2

    Turn the dough out on to a well-floured work surface and knead it for about 20 seconds. Shape the dough into a ball, then put in a clean bowl and leave to chill in the fridge for about 20 minutes.

  3. 3

    Remove the dough from the fridge, turn it out on to a well-floured surface and, using the palm of your hand, pat the dough flat to a thickness of about 2.5cm. Using a 6cm round cutter, stamp out scones from the dough. Place them on the prepared baking tray and brush the tops of the scones with the beaten egg.

  4. 4

    Bake in the preheated oven for 15-20 minutes or until the scones have risen and are golden brown.

     

    Kitchen secret: scones are best eaten on the day they're made, preferably still warm from the oven.

This recipe is extracted from The Handmade Home by Cherry Menlove (Weidenfeld & Nicolson, £20)

Nutritional Details

Each serving provides
  • Energy 1269kj 303kcal 15%
  • Fat 11.6g 17%
  • Saturates 6.6g 33%
  • Sugars 12.7g 14%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1243kj/297kcal

Each serving provides

42.8g carbohydrate 1.7g fibre 5.8g protein

 
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