Scones with sultanas and no eggs (Pétrin XL)
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26 rates
Preparation : 10 min
Cooking : 10 min
Total time : 20 min Rest : 0 min
Equipment
dough cutters
30 scones
6 tbsp rum (optional)
1 kg plain flour
2 sachets baking powder (22 g)
2 pinches salt
200 g of dried raisins
200 g soft butter
640 ml milk
100 g caster sugar
Associated products
RECIPE STEPS
1
Soak the sultanas in rum (or in warm water) for 30 minutes.
- 6 tbsp rum (optional)
- 200 g of dried raisins
2
Put the flour and baking powder in the metal bowl and run the program.
- 1 kg plain flour
- 2 sachets baking powder (22 g)
XL Dough hook
00:10 / 13 /
3
Add the sugar and diced butter.
Rerun the program.
- 200 g soft butter
- 100 g caster sugar
XL Dough hook
04:00 / 13 /
4
The mixture must be crumbly.
Scrape down the sides if necessary and rerun the program.
Gradually add the milk, the salt then the sultanas through the opening whilst the program is running.
- 2 pinches salt
- 200 g of dried raisins
- 640 ml milk
XL Dough hook
01:30 / 13 /
5
Heat the oven to 220 °C.
6
Remove the mixture from the metal bowl, place it on a floured worktop surface and flatten it until it is 2cm thick.
7
Using 6-7cm diameter cutters, punch circles out of the dough and place them on a baking tray lined with baking paper.
8
Bake for about 10-15 minutes.
9
Cool slightly and serve warm.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
