How do you make sultana scones with Mary Berry?
How do you make sultana scones with Mary Berry?
Ingredients
- 75g (2 1⁄2 oz) butter, chilled and cut into cubes, plus extra for greasing.
- 350g (12oz) self-raising flour, plus extra for dusting.
- 1 1⁄2 tsp baking powder.
- 30g (1oz) caster sugar.
- 75g (2 1⁄2oz) sultanas.
- About 150ml (5fl oz) milk.
- 2 large eggs, beaten.
What is the secret to a good scone?
The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. Similar to making pie crust, using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.
Can I use plain flour instead of self raising?
Yes and no. If the recipe calls for plain flour with the addition of baking powder (or another leavening agent), self-raising flour can be used instead, simply omit the leavening agent. If the recipe does not include baking powder or a leavening agent, do not substitute plain flour with self-raising flour.
What do you need to make a Sultana scones?
The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand. All that’s required is flour, butter, sugar, dried fruit and milk. You don’t need pastry cutters either: a drinking glass will do.
How to make scones in the oven?
Preheat oven to 220°C (210°C fan-forced). Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips. Add sugar and sultanas and stir to combine.
How to bake sultanas in oven?
Directions Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking tray. In a food processor, whiz the flour, butter and sugar until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the sultanas.
What is the best recipe for buttermilk scones?
Sultana Scones – my super easy recipe for moist and fluffy buttermilk scones packed with sweet and juicy sultanas. Pre heat oven to 200c. In a jug, combine the cream (200ml) and buttermilk (200ml), then set aside.
