225g Self Raising Flour
60g Salted Butter
1 Heaped Tablespoon of Cater Sugar
50g Demerara Sugar
125g Sultanas
125ml of Milk
Soften the butter and mix with the flour, use your fingers until it resembles breadcrumbs. Toss in the caster sugar and the sultanas. Add enough milk to make a firm dough and then separate into four.
Place on greaseproof paper on a metal baking tray then brush the scones with milk. Top generously with Demerara sugar (if you haven't used it all you haven't put enough on) then drip milk onto the sugar to dissolve it, this makes it more likely to stick rather than fall off after you've cooked them.
Cook at 220C for 20-25 mins, test with skewer to make sure they are cooked.
Leave to cool then serve with butter and Bonne Maman Strawberry Jam.
Comments
Post a Comment