Buttermilk Sultana Scones Food

CLASSIC SULTANA SCONES

Steps:

• Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.
• Sift together the flour, baking powder and salt into a large mixing bowl.
• Using your fingertips, rub the butter into the flour, baking powder & salt mixture.
• Stir the sugar and sultanas into the flour mixture.
• Add enough yogurt or other liquid to the dry ingredients to form a soft dough: you may not need all of the 150ml, so add gradually without making the dough too wet.
• Lightly knead the dough on a floured surface then roll out no thinner than 2 - 3 cm.Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 8-9 scones.Place the cut out scones on the greased baking tray.
• Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar.
• Place in the pre-heated oven and bake until risen and golden (10-15 min).
• Transfer to a wire rack to cool a little.
• Serve slightly warm, split and spread with butter plus cream and jam if liked.
• If not using straight away, cool completely before storing in an airtight container or freezing.

BUTTERMILK & SULTANA SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
• Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
• Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don't knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.

BANANA SCONES

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
• Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
• Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
• Bake at 400F for 17-20 minutes, until light gold.
• Cool on wire rack or eat warm. These scones are best the day they are made.

SULTANA AND CINNAMON SCONES

Steps:

• Preheat oven to 220°C/200°C fan-forced. Combine flour, baking powder, icing sugar, sultanas, cinnamon and salt in a large bowl. Dot with the Western Star Spreadable Original Soft. Using your fingertips, rub together until well combined
• Make a well in the centre of the dry ingredients. Add milk. Using a dinner knife, quickly mix until combined (add a little more buttermilk to the mixture if needed). Pull dough together into a rough ball. Turn onto a lightly floured surface and gently knead just until a smooth dough forms. Press the dough into a 3cm thick circle. Using a 5cm cookie cutter dusted with flour, cut 12 rounds from the dough (re-rolling as necessary)
• Place scones close together on a baking tray lined with baking paper. Brush tops with extra milk. Bake for 20-23 minutes until golden and cooked through. Stand scones in pan for 5 minutes then wrap in a clean tea-towel
• Serve warm scones split and spread with Western Star Spreadable Original Soft

SULTANA SCONES

Steps:

• 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.
• In a large jug whisk the milk with 2 of the eggs, then stir into the dry ingredients using a blunt-ended cutlery knife to make a soft dough.
• Turn the mixture on to a floured surface, bring together and pat down until 2.5cm (1in) thick. Cut out rounds with a 5cm (2in) fluted cutter and transfer to the floured baking tray. Beat the remaining egg and brush a little over the tops of the scones.
• Bake in the oven for 10-12min until golden brown and risen. Cool on a wire rack before serving with cream and jam. Plain scones recipe Unbeatable scone recipes Cheats lemonade scones

BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
• Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.