TCIF: Buttermilk and Sultana Scones (Part 1)

Mimi ON May 14, 2010 AT 11:27 am

Buttermilk and Sultana Scones - The Perfect Cream Tea

By Sarah Adams

After tucking into a Cream Tea at the weekend I was inspired to include a ‘guaranteed-to-succeed’ Scone recipe. I’ve included buttermilk in my recipe as it adds a subtle tartness that really complements the sweeter jam accompaniment.

Buttermilk is widely available and inexpensive and the sultanas are optional and can even be exchanges for dates or cranberries as the result would be just as delicious.

These Scones are wonderfully quick to prepare but beware of a couple of pitfalls that could catch you out so keep an eye on my Pro Tips to keep you on a problem-free road to Cream Tea heaven.

Pro Tip: Cover the sultanas with boiling water to plump them up and drain well before using.


Makes 6

225g self raising flour
40g caster sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
75g unsalted butter (room temperature)
4 tablespoons buttermilk
1 egg (large)
50g sultanas

Pro Tip: The combined weight of the egg and buttermilk should be 125g this will give you the correct consistency.

Click here to read on to the preparation stages…

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