Lemon sultana scones


Ingredients 12
Servings 8
Time

Ingredients

  • 225
    g
    cake flour
  • 20
    ml
    baking powder
  • 15
    ml
    castor sugar (optional)
  • 50
    g
    butter
  • 1
    lemon, grated rind
  • 50
    g
    sultanas
  • 125
    ml
    milk
  • 1
    egg
  • flour for dusting (optional)
  • strawberry jam
  • 300
    ml
    thick cream or Greek yoghurt
  • 125
    g
    frozen strawberries, thawed and well drained, or canned strawberries, well drained.
 

Method

 
Sift flour, baking powder and sugar into a bowl. Rub in butter until mixture resembles fine breadcrumbs. To check if it is ready, shake bowl - any pieces of butter not yet incorporated will rise to surface. Add lemon rind and sultanas. Beat milk and egg together. Reserve 30-45 ml (2-3 tbsp), then gradually stir remainder into flour mixture with a knife blade, until a soft dough forms. Pat lightly until smooth. Shape mixture into an oblong approximately 2,5 cm thick, then press out 7,5 cm rounds with a biscuit cutter or upturned glass. Pat and re-roll trimmings and cut out additional scones (makes 8 altogether). Place on a lightly greased baking sheet, then allow to stand for 10 to 15 minutes to allow baking powder to start to activate (this give a lighter result). Dust each scone with flour (for a soft-topped scone) or glaze with reserved beaten egg mixture if you like them with a glossy crust. Bake at 220 ºC for 8 to 10 minutes, or until golden. Cool on a wire rack for 10 minutes before serving. For best results, eat on day of baking. To serve, halve scones, butter lightly and top with jam, then whipped cream and strawberries.
 

Read more on: bake  |  fruit
 

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