Sultana scones (XL Dough Hook)
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76 rates
Preparation : 10 min
Cooking : 12 min
Total time : 22 min Rest : 0 min
Equipment
cookie cutter
30 scones
700 g self-raising flour
2 sachets baking powder (22 g)
2 pinches salt
140 g of dried raisins
120 g soft butter
420 ml milk
60 g caster sugar
2 eggs, beaten
Associated products
RECIPE STEPS
1
Heat the oven to 220 °C.
2
Dice the butter.
- 120 g soft butter
3
Put the ingredients into the metal bowl and run the program.
- 700 g self-raising flour
- 2 sachets baking powder (22 g)
- 2 pinches salt
- 120 g soft butter
- 60 g caster sugar
XL Dough hook
04:00 / 13 /
4
If needed, scrape down the wall of the bowl and run the program.
While the machine is running, gradually pour in the milk. Add the sultanas in the final 20 seconds.
- 140 g of dried raisins
- 420 ml milk
XL Dough hook
04:00 / 13 /
5
Turn the dough onto a lightly floured board. Using your hands, gently press out the dough until it is 2cm thick.
6
Using a cookie cutter (about 5cm diameter and dusted lightly in flour) punch circles out of the dough and place onto a tray lined with greaseproof paper.
7
Carefully glaze the tops with beaten egg and place in the oven for 12-15 minutes, until they are golden brown and puffy.
- 2 eggs, beaten
8
Halve the warm scones and serve with jam and clotted cream.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
