Preparation : 10 min | Resting : - |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 6 rates |
Download the recipe : | |
Programmes
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210 | ml milk |
350 | g plain flour |
1 | sachet baking powder (7g) |
60 | g diced butter, at room temperature |
30 | g caster sugar |
70 | g sultanas |
pinch salt |
1 | Preheat the oven to 220 °C (210 °C fan, gas mark 7/8). Put the flour, baking powder, sugar, salt and butter into the metal bowl and run the PASTRY/ CAKE programme. Stop after 30 seconds. |
2 | If necessary, scrape the ingredients into the centre of the bowl and restart the programme. Slowly pour the milk through the cap opening; add the sultanas during the last 20 seconds. |
3 | Flour a work surface and place the dough on it. Lightly dust with flour and flatten the dough by hand to a thickness of 2cm. Use a 5cm floured pastry cutter to cut out rounds of dough and place on a lined* baking tray. |
4 | Brush them with a little milk or beaten egg; bake for 12-15 minutes until risen and golden. Set aside to cool. Serve with jam and whipped cream. |
the video does it different to the recipe method; wasnt sure so went for the written version
pretty good! I will make these again.
Super easy to make amd tasted exactly how a sultana scone should!