TCIF: Buttermilk and Sultana Scones (Part 2)

Mimi ON May 14, 2010 AT 11:24 am

Buttermilk and Sultana Scones - Mixing Stage

Buttermilk and Sultana Scones Recipe continued…

Preparation:

Pre-heat the oven to gas mark 7/ 22°C and grease an oven tray and set it aside.

In a large bowl place all of the dry ingredients and mix well. Next, scatter in the butter and rub in the butter with your fingers, lifting the mixture high as you do it to allow aeration.

When you have achieved a bread-crumb appearance make a well in the centre of the bowl. Mix the egg and buttermilk together and place in the well, placing the soaked and drained sultanas on top.

Use a knife to bring the mixture together and when a ball has formed, place it onto a floured surface and roll it to roughly 1.5 inches thick.

Buttermilk and Sultana Scones - Essential Utensils

Pro Tip: Do not over mix the dough in-fact the least the better and do not roll it out any thinner than 1 inch or you will have very flat scones!

Buttermilk and Sultana Scones - The Perfect Cream Tea

Cooking:

Cut out rounds and place onto your baking tray, bringing any leftover dough together and rolling/cutting out the remainder as before.

Brush the tops with regular milk and place in the pre-heated oven for 12-15 minutes.

While they are baking, put the kettle on, whip up some cream grab some jam and get your friends around the table!

Pro Tip: Don’t worry if you don’t have a suitable cutter, you can use a knife and cut the dough into squares.

Click here for Sarah Adams last TCIF recipe…

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