British scones with sultanas
Classic British scones are usually fairly plain in terms of additional flavors, but sometimes include sultanas or raisins. I really like to include the dried fruit as it adds texture and an extra kick of sweetness. Serve these scones warm from the oven with fruit preserves and cream (clotted cream is the best if you can get hold of it) for a sophisticated afternoon tea.
Yield (makes): 9 scones
Prep time: 10 minutes
Cooking time: 12 minutes
3 ½ cups (350 g) self-rising flour , plus more for dusting (or white flour with 1 teaspoon baking powder)
¼ teaspoon salt
1 teaspoon baking powder
¾ stick (85 g) cold unsalted butter , cut into cubes
4 tablespoons white sugar
2/3 cup (150 g) natural full-fat yogurt
4 tablespoons whole milk
1 teaspoon vanilla extract
¼ cup (50 g) Sultanas or raisins
1 free range egg beaten with 1 tablespoon milk, to glaze
1. Preheat the oven to 220C/425F
2. Put the flour, salt, sugar and baking powder into a food processor, then whiz in the butter until the mixture looks like fine breadcrumbs. Tip into a large bowl, then make a well in the middle.
3. Warm the yogurt, milk and vanilla together in a pan
4. Tip the warm yogurt mixture into the bowl and quickly work into the flour mix with your hands
5. Tip the dough onto a floured surface and without handling the dough too much bring it together to form a smooth dough
6. Roll the dough out to 1 ½ inch thick and cut out 9 rounds with a pastry cutter. Squash any remaining dough lightly together, and then repeat until the dough is used up.
7. Place onto a baking tray lined with parchment paper
8. Brush the tops with egg wash and bake for 12 minutes until risen and golden.
These scones are best eaten just-warm, or on the day of making
If you can’t get hold of clotted cream, whipped cream goes equally well with these scones