Fat and fluffy scones 0

Snack

0


View Profile
Dollop on a spoonful of jam and cream and tuck in!

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.

Ingredients

  • 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

Method

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.

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.

—————————————————–

If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

Fill out my online form.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

Leave a Reply

Your email address will not be published. Required fields are marked *