How To Make Sultana Scones
- June 30, 2022
Serve with double or clotted cream and jam, or simply spread with a generous amount of butter.Apart from being delicious, once you’ve mastered the simple recipe, you can use it as a base for dreaming up scones with all sorts of different flavours.Growing up in a working class family in the East Midlands, in our house scones (always homemade) were pronounced to rhyme with ‘cones’ and everyone we knew said it that way too.The ‘con’ brigade, usually heard only in drawing rooms on TV, were seen as very posh and alien to us.The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand.Start by rubbing butter into sifted self-raising flour, baking powder and a pinch of salt.Although self-raising flour already has raising agent in it, for scones I like to add additional baking powder to help get a really nice height.When forming the dough, start off with a rubber spoon or spatula to bring the mixture together, then switch to gently using your hands.Handling the dough as little as possible should help to keep the finished scones nice and soft inside, so just give it a few seconds’ light kneading.To give a slight crunch to the top of the finished scones, I brush them with a little yogurt, thinned with water, then sprinkle on some sugar before baking.But if they’re not going to be eaten straight away, store in an airtight container or freeze once they’re completely cold.If the controversy over the pronunciation of the word ‘scone’ isn’t bad enough, what’s really gets British people going is ‘jam first’ or ‘cream first’.I’ve heard some people don’t butter their scones before adding the cream and jam.However you eat yours, I think you’ll agree that Sultana Scones really are worth the small amount of effort needed to knock up a batch of these traditional yet versatile British treats.Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar. .
Easy sultana scones
Cut into squares or triangles using a sharp knife, then transfer the scones to the prepared baking tray, spacing them apart to leave room for spreading. .
Ingredients To serve 450 g (1lb) self-raising flour, plus extra to dust 100 g (3½oz) butter, chilled and cubed 50 g (2oz) caster sugar 100 g (3½oz) sultanas 200 ml (7fl oz) semi-skimmed milk 3 medium eggs This ingredient shopping module is created and maintained by a third party, and imported onto this page.In a food processor, whiz the flour, butter and sugar until the mixture resembles fine breadcrumbs.In a large jug whisk the milk with 2 of the eggs, then stir into the dry ingredients using a blunt-ended cutlery knife to make a soft dough.Cut out rounds with a 5cm (2in) fluted cutter and transfer to the floured baking tray.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .
Sultana Scones – ShirlGard
They are great as a breakfast treat, or afternoon tea, if you happen to be in the British mode.The mixer method works fine, and I am used to using it in the professional bakeshop, because it’s the only practical way to mix twenty pounds of scone dough at one time.It also works fine at home with a small batch of dough, if you have a stand mixer.A food processor is also great for “cutting in” butter, but depending on the size of your recipe, it may need to be mixed in batches.For me, today, with this recipe, the “ best way” to mix the dough requires just me and my hands with a big bowl of flour (with the sugar, baking powder, and salt mixed in, of course) and some cold (very cold) butter cubes: no food processors, no mixers, no pastry cutters, and no knives.The hand method requires the recipe to be written using a different verb; it must now say “ rub the butter into the flour”.At first, the flour will feel soft and silky between your fingers with separate chunks of flour-coated butter.Then, begin mashing the cubes between your fingers to flatten them, tossing them around looking for big chunks.While you continue mashing and tossing the butter cubes, you can let your mind wander or you can look out the window (for me, at the autumn leaves that are turning now).You will notice that any big chunks of butter that are still left will land on top of the pile.When they reach the temperature that I have set, (210° F) in this case, the beeper goes off and you can remove them from the oven with confidence.To determine when a scone is fully baked, it takes a combination of color and temperature.Mix 1/4 cup (50g) sugar with 4 teaspoons cinnamon (10g) and sprinkle liberally on top of the egg-washed scones.Sultanas, the Irish and British term for golden raisins, come from dried seedless white grapes.225 grams unsalted cold butter, cut into ½" cubes (2 sticks).Whisk together 1 egg + 1 yolk + 1 tablespoon heavy cream + a pinch of salt.As soon as the butter becomes a little softer, rub it between the heels of your hands to create large flakes.ADD cream: Stir and fold in with a large rubber spatula until the flour / butter mixture is half absorbed.Scrape up the flour from the bottom and sides of the bowl and press into the dough with the rubber spatula.TRANSFER dough to a lightly floured surface and pat into a 12" X 12" square about ¾" thick. .
Sultana scones recipe
Stir in the sultanas, sugar and then the milk to form a soft dough.Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. .
Easy Sultana Scones
These soft and fluffy sultana scones are incredibly easy to make, and an excellent choice for breakfast or brunch.Homemade scones are a British specialty, and this version is filled with juicy raisins or sultanas for some added sweetness.Whether you're looking for a delicious treat for breakfast or brunch, or you're trying to prepare a traditional afternoon tea, these easy scones with sultanas are for you.Sultana scones are quick and easy to make, taste amazing, and are really versatile.Handmade scones can also be gifted to friends and family, ideally accompanied by homemade jam.They are small, light brown raisins, typically used in baked goods.Sultanas, raisins and Zante currants are very similar, and can be used intermittently in baking.If you don't have access to sultanas, you can make these scones with common raisins instead.You can find full instructions + ingredient measurements in the recipe card at the bottom of this page.Two: In a mixing bowl, add soft butter to the dry ingredients.Place the scones dough down on a thoroughly floured surface, and pat it down into a 1 ½-inch or 4 cm thick patty.Six: Place your scones on a preheated baking sheet covered with parchment paper.Bake the scones at 425 F / 220 C for 10-15 minutes, or until the tops are golden brown.Make sure to use extra wide cookie cutters suitable for scones.This gives the scones an immediate burst of heat, which will make them lighter and softer.Avoid kneading it more than needed, as this could make your scones extra dry or dense.If you omit the egg, and follow the dairy free instructions, you will make vegan scones.Replace sultanas: If you prefer other types of dried fruit, you can replace the sultanas with currants, raisins, diced dried apricots, cranberries and more.You will also need scone cutters to cut the dough into the correct shapes.Scones can be stored in a sealed container at room temperature for up to 2 days.Make a big batch of sultana scones, and freeze what you don't need.To get fluffy scones, you have to use enough baking powder, and be careful not to over work the dough.To make great scones, you should work the dough as little as possible, cook them on a preheated baking sheet, and stamp the scones out with a straight cutter, without twisting the cutter around.The dough is then worked on a floured surface to prevent it from sticking too much until the scones are transferred onto the baking sheet.Scones are also a traditional part of afternoon tea, and typically served with jam and cream.▢ 1 egg (optional) Instructions Place a baking sheet covered with parchment paper in the oven, and preheat to 425 F / 220 C. The oven and baking sheet should both be preheated for the best results.Place the scones dough down on a thoroughly floured surface, and pat it down into a 2-inch or 4 cm thick patty.Carefully place your scones on a preheated baking sheet covered with parchment paper.Avoid kneading it more than needed, as this could make your scones extra dry or dense.Don't leave food sitting out at room temperature for extended periods.
4 Ingredient Sultana Scones
I also couldn’t resist trying one while still warm and I decided to add a generous amount of butter to mine which made it all the more delicious.This recipe made around 9 good sized scones and I popped the leftovers into an airtight container so that they were still lovely and soft the next day – the perfect treat for our morning tea.▢ ⅓ cup of sultanas Instructions Preheat your oven to 240 degrees and line a baking tray with paper.Place your 4 ingredient sultana scones into the preheated oven and bake for 12 minutes or until golden and cooked through - they will sound hollow when tapped.For more easy baking ideas, check out our ‘Cakes and Cheesecakes for Every Occassion‘ eBook – also available in a Thermomix version. .
Best Sultana Scones Recipe
Sultana Scones have proved that you may actually find raisins to be rather enjoyable if it is used in the correct recipe.The texture is perfect for how a scone should be; it is crusty on the edges and so fluffy yet firm in the middle.You may make this recipe at home for breakfast to be paired with your typical black coffee.Making this recipe in your kitchen would be far less of a hassle too, as it is quick and easy, especially when you get the hang of it.These scones are the complete balance of the two; crusty like biscuits on the edges, and fluffy like muffins on the center.It can serve as a simple breakfast at home, but can also be brought along for a tea party with friends.Add a naturally sweet and almost juicy but tangy flavor to your scones by using sultana as their base ingredients.The egg will help your baking powder and flour in forming the structure of your scones.Not many recipes use double cream in making scones, but I assure you you won't regret it.Turn the dough onto a floured work surface and pat it down with your hand until around 1 inch thick.By mixing by hand, you can avoid overmixing the dough and forming an excessive amount of gluten, which may result in a hard batch of scones.Chilling them cools the butter down again, which is how you'll get that flaky texture that is perfect for each scone recipe.Enjoy these scones with butter, honey, jam or whipped cream.Scone perfection is achieved by combining the tangy flavor of the buttermilk with its tenderizing acidity.Brown sugar also makes your scone take a darker shade of color.A shot of espresso on a cold morning with a serving of these scones would also be a good pairing.Rub in the cold butter with your fingers until the mixture resembles breadcrumbs, then stir in sultanas.Turn the dough onto a floured work surface and pat it down with your hand until around 1 inch thick.By mixing by hand, you can avoid overmixing the dough and forming an excessive amount of gluten, which may result in a hard batch of scones.Chilling them cools the butter down again, which is how you'll get that flaky texture that is perfect for each scone recipe.Scone perfection is achieved by combining the tangy flavor of the buttermilk with its tenderizing acidity.Brown sugar also makes your scone take a darker shade of color.Follow Healthy Life Trainer on Facebook, Pinterest and Instagram to keep up-to-date with all new recipes. .
Lavender, Sage, and Sultana Scones
Save Recipe Print Lavender, Sage and Sultana Scones Yield: 12 Ingredients 2 cups all-purpose flour.In a large bowl, combine flour, sugar, baking powder, lavender, sage, and salt, whisking well.Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.Notes Recommended Condiments: Clotted Cream, Lemon Curd, Currant Jam 3.5.3251. .
Mary Berry fruit scones recipe
Put the flour and baking powder into a large chilled mixing bowl.Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs.Pour 100ml (31⁄2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture.This fantastic Strawberry Jam is simply perfect to go with a Mary Berry fruit scone.They’re best served warm, or make them ahead and reheat in a low oven.Scones need a light touch or they can become tough and heavy, so handle them as little as possible.Buy your copy of Mary Berry Cookery Course, published by DK, RRP £17.99 (Flexi-bound edition). .