Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. I have tried absolutely loads of scone recipes over the years. The result today is a GREAT BIG THUMBS UP. I use plain, full-fat yogurt in my scones. ‘Cone’ is the norm in the Midlands, and ‘con’ in the North. However you eat yours, I think you’ll agree that Sultana Scones really are worth the small amount of effort needed to knock up a batch of these traditional yet versatile British treats. Grease a large baking tray. I’ve always been a cream-then-jam devotee. Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar. Thanks so much for taking the time to give your feedback! You don’t need pastry cutters either: a drinking glass will do. Transfer to a wire rack to cool a little. Really nice recipe, thanks! That’s great that you found the recipe nice and easy and everyone loved them! Thanks so much for your lovely feedback, Kamila. Southern England seems to be split 50:50. Fabulous recipe and very easy for a non-baker! plain yogurt (or yogurt & water, milk, milk & water or buttermilk). Really light & fluffy. A 7cm cutter should give you 8-9 scones. Good enough to eat with just butter, or add jam & cream for a real treat. Thank you very much. Whether in coo, Absolutely stunning cheese from @daltonsdairy Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. Thanks so much for your lovely feedback, Hilary! Sometimes with homemade strawberry or damson jam, but never cream. I guess we should first clear up how to pronounce the word ‘scone’ as it’s something of an obsession in Britain. When I was a child, that was how we usually . A 7cm cutter should make 8-9 scones. When forming the dough, start off with a rubber spoon or spatula to bring the mixture together, then switch to gently using your hands. Thank you, Richard! Required fields are marked *. Sift together the flour, baking powder and salt into a large mixing bowl. Anyway, sorry for the diversion. Here, it can be pronounced to rhyme with ‘cone’ or ‘con’. You’re here to make scones aren’t you? You don’t need pastry cutters either: a drinking glass will do. Apart from not wanting double or clotted cream sliding off slippery jam, isn’t it so much more visually appealing to see shiny, bright jewel-like jam on top, not hiding under a creamy canopy? Everyone has said how lovely they are! Also the scones seem to stay fresh for longer than normal so I don’t have to eat eat them all in one day !! Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. Many thanks for taking the time to comment & rate the recipe! That’s great that you find my recipes easy to follow. Handling the dough as little as possible should help to keep the finished scones nice and soft inside, so just give it a few seconds’ light kneading. Apart from being delicious, once you’ve mastered the simple recipe, you can use it as a base for dreaming up scones with all sorts of different flavours. Serve with double or clotted cream and jam, or simply spread with a generous amount of butter. All that’s required is flour, butter, sugar, dried fruit and milk. Stamp out the scones, re-rolling any scraps to use up all the dough. It, Two birds, one stone: recipe testing for Christmas, Porridge made with a splash of vanilla extract in, Last night's dinner included more of the fresh tur, Loved this soup I rustled up for lunch today: chic, I already had a batch of Beef Short Rib Ragu in th, Potato farls, potato cakes or potato bread? The basic recipe is so simple: you start by rubbing butter into sifted self-raising flour, baking powder and a pinch of salt. Lightly knead the dough on a floured surface then roll out to approximately 2cm thickness. Wholemeal Fruit Scones. You could also use milk or buttermilk, or virtually any combination of yogurt, milk and buttermilk. So it’s a little strange to read that the ‘cone’ pronunciation is the one often regarded as the rather affected way of speaking. I wanted to do som, Just some of the goodies in my @moorlandvegbox thi, I craved soup for lunch today, but left it a bit l, One good reason for having a roast dinner on Satur, Roasted Spiced Vegetables with Tahini Dressing, Picnic Bread with roasted vegetables, sun-dried tomatoes, salami & cheese. I find that at 180C in my fan oven, scones are usually done in around 13 minutes. If not using straight away, cool completely before storing in an airtight container or freezing. I actually made another batch of these myself yesterday: really good spread with lots of butter and homemade strawberry jam . But if they’re not going to be eaten straight away, store in an airtight container or freeze once they’re completely cold. Thank you Moorlans eater. Classic Sultana Scones are so quick and easy, yet always feel like a treat. Super easy. Sultana Scones are a British classic yet are so quick & easy to make. However, reading this article, it seems that geography largely accounts for the differences in pronunciation. I now make my own yogurt so always have some in, and it does make the scones light and fluffy. Using your fingertips, rub the butter into the flour, baking powder & salt mixture. Excerpts and links may be used, provided that full and clear credit is given to Moorlands Eater with appropriate and specific direction to the original content. I haven’t made these without fruit, but I don’t think that should be any problem at all so go right ahead. 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. Serve slightly warm, split and spread with butter plus cream and jam if liked. Part of the attraction of making scones is that they take very little time to cook. Scones are best served slightly warm, spread with butter as a minimum. And, yes, I have made some like that when I was in a very ‘wholemeal’ phase of eating. The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand. I love scones of all kinds, sweet or savoury, and the possibilities for flavouring them are pretty endless. © Moorlands Eater. A few seconds in the microwave or a few minutes in a low oven will be enough to warm them through again. Wholemeal scones – even Wholemeal Fruit Scones sound a bit worthy and healthy – and possibly not too appetising. I’ve heard some people don’t butter their scones before adding the cream and jam. Growing up in a working class family in the East Midlands, in our house scones (always homemade) were pronounced to rhyme with ‘cones’ and everyone we knew said it that way too. This is officially my favourite. Whatever you call this traditional British treat, you can whip up a batch in around 30 minutes. If the controversy over the pronunciation of the word ‘scone’ isn’t bad enough, what’s really gets British people going is ‘jam first’ or ‘cream first’. Whate, Who knew that Potato Farls or Irish potato cakes w, The weekend's just arrived early with my delivery, I've been perfecting my potato farl or Irish potat, Italian inspired roasted kale. Place the cut out scones on the greased baking tray. Previously I found the amount of fruit meant that it bulged out of the edges & when cooked the exposed fruit became too crunchy. These are best sultana scones ever!! Thank you. I gave had a request to make some plain scones but not sure if the recipe will work if I just omit the fruit… please help!
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