After the popularity of my Cheese Scones post, I thought I would also share my Sultana Scones Recipe.
These scones are BLW friendly, as the only sugar they contain is from the sultanas. To mix the recipe up slightly you can substitute the sultanas for any other fruit you have – dried mixed fruit, dried cranberries, dried apricot chunks or a mixture of everything!
LP loved these with butter spread on them. We’ve also given them with a 100% fruit spread, we use St Dalfour that should be available in all good Supermarkets! For adults, the scones aren’t very sweet, but with jam and whipped cream they are definitely sweet enough!
- 250g Self Raising Flour
- 1 teaspoon Baking Powder
- 30g Unsalted Butter
- 60g Sultanas
- 200ml Full Fat Milk – Substitute with Skimmed/Semi-Skimmed if preferred.
- Preheat oven to 220C/425F/Gas 7. Grease a baking tray or line with baking paper. Sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until it resembles fine breadcrumbs. Stir in the sultanas and make a well in the centre.
- Add the milk and mix using a cutting action until the dough comes together in clumps. With floured hands, gather the dough together, lift onto a lightly floured surface and pat into a smooth ball. Do not knead or the scones will become tough.
- Pat the dough out to 2cms thick. Cut into rounds using a 5cm cookie cutter. Gather the trimmings and repeat. Place rounds close together on the baking tray and brush with a little milk. Bake for 12-15 minutes or until risen and golden brown.