Is there any better morning tea treat than scones with jam and cream? This recipe has sultanas in it for a little burst of sweetness with every bite. If you’re not a fan though, you can just omit them from the batter and just have them plain. Serve them up warm out of the oven and dollop on a heaped spoon of jam and cream for the perfect sweet treat.
- 2 cups self-raising flour
- Pinch of salt
- 30 g butter, cut into small pieces
- 1/3 cup caster sugar
- 1/4 cup sultanas
- 1 egg, lightly beaten
- 3/4 cup milk, plus extra, for glazing
1. Preheat oven to 220C (210C fan-forced). Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
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2. Add sugar and sultanas and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
3. Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.
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