Description
Deliciously light and moist scones with sultanas lightly spiced with ginger and cinnamon – perfect for a cream tea!
Ingredients
Units
Scale
For the scones
- 700 g self-raising flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 170 g unsalted butter, from the fridge and cut into small pieces
- 2 tablespoons caster sugar
- 1 tablespoon light brown sugar
- 350 ml milk
- 2 teaspoons vanilla extract
- 1 egg, lightly beaten
For the spiced fruit:
- 200 g sultanas
- 1 lemon, zested
- 200 ml freshly boiled water
- 1 teaspoons ginger
- 1 teaspoons ground cinnamon
Instructions
- Stir the cinnamon, ginger and lemon zest into the freshly boiled water. Add the sultanas, mix together well and cover with cling film. Leave to soak
- Preheat the oven to 220°C / fan 200°C / 425°F.
- Put the flour, baking powder and a pinch of salt in a large bowl and mix. Add the butter and rub into the flour with your fingertips until you have a mixture resembling fine breadcrumbs. Stir in the caster and light brown sugars.
- Put the milk in a small saucepan and heat very gently until just warmed. Add the vanilla extract, stir and remove from the heat.
- Put 2 baking sheets or trays in the hot oven.
- Make a well in the dry mix. Add the sultanas and the milk mixture. Use a table knife to stir it, combining very roughly – it will seem pretty sticky and wet at this point.
- Dust a clean work surface with quite a bit of flour and tip the scone dough out onto it. Flour your hands and work the dough a little bit with your hands until it becomes a bit smoother – DONT BE AFRAID TO USE MORE FLOUR IF IT IS STILL TOO STICKY TO WORK WITH.
- Roll the dough out so it is about 4cm thick and then use a medium cutter (about 6cm) to cut out scones. You may need to fold up and re-roll the dough a couple of times but keep going until the dough is all used.
- Brush all the scones liberally with the beaten egg, then remove the hot baking trays from the oven and lay the scones out on them.
- Return the trays to the oven and bake the scones for about 10-15 minutes until they have risen and are lightly golden.
- Prep Time: 15 minutes (plus overnight soaking of fruit)
- Cook Time: 10-15 minutes