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Proper Sultana Scones


  • 225g self raising flour
  • Pinch of salt
  • 1 tspn baking powder
  • 50g diced butter
  • 25g castor sugar
  • 50g sultanas
  • 150ml milk
  • Beaten egg to glaze
  • Castor sugar to sprinkle


Preheat oven to 220C/425F/Gas 7

Grease a baking tray with butter

Sift the flour, salt and baking powder into a bowl

Add the diced butter

Rub the butter into the dry ingredients, gently using your finger tips

Continue until the mixture resembles fine breadcrumbs

Fork in the sugar

Stir in the sultanas

Add the milk.  Mix lightly with the fork for a soft, not sticky dough

Bring together with your fingers.  Handle lightly

Place on a floured board

Roll out gently (no pressure) to 2.5cm thick

Cut into 5cm rounds with a floured cutter (don’t twist it) reform bits and repeat

Place on the baking tray.  Brush with egg, sprinkle with the castor sugar

Bake for 12-15 minutes till risen, crunchy topped and golden

Cool on a rack


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