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Sultana Scones (a very old recipe)
Added by mummza | Sat 04 Apr 2009 @ 20:00
This very old recipe has never failed me. I will try to work out the ingredients into metric as soon as I can. If you want plain scones as shown in the picture, then simply leave out the sultanas. The recipe will work well if you want to add an egg to it , but if you are adding an egg do remember to reduce the amount of milk that you add. Instead of cream of tartar and bicarbonate of soda , you can add the regular cake raising agent that you use, but do remember that they all vary so work out what is needed from the instructions on the back of the packet. Scones are best eaten on the day that they are made. If you have anyleft the day after baking them then a good tip is to , split the scones in two ( so that you have 2 thinner disc shapes ) and to toast the cut side of the scone. The texture of the scone is then slightly crumbly and they are delicious buttered , with jam if you like and eaten whilst warm .
Ingredients
8 ounces of Plain Flour
1 level teaspoonful cream of tartar
1/2 level teaspoon of bicarbonate of soda
1 to 2 ounces of butter
1 ounce of sugar
1 to 2 ounces of Sultanas
3/8 (three eighths) of a pint of milk (about)
Method
*Sift together the Flour , cream of tartar and bicarbonate of soda.
*using your finger tips, rub the butter into the flour
*Add the sugar and the sultanas , mix them in quickly with your fingertips.
*Add enough milk to mix into a soft paste/dough .
*Flour a surface and then gently roll scone dough out untill it is about 1/2 an inch thick.
*Cut into rounds and place these rounds on a greased baking sheet.
*Brush over with egg or milk.
*Bake in a fairly hot oven for about 15 minutes.
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tried this recipe or a similar one? share your tips...
Hi Jamie,<br /> <br /> I followed your recipe but scones turned out flat, please would you indicate a setting for the oven. First lot i put in at 180 the next lot i put in at 160, they seem to be better.<br /> <br /> Elaine Ronchetti<br /> <br />
went very well
I used 115 ml sour cream instead of milk , add some apricot and bake at 180 C for 20 mins.
delish. is used giant crimson raisins and they rock!
What if u use self raising flour? Won't this eliminate the need for bicarbonate of soda and tartar? Will this change the overall consistence. I am an absolute novice at cooking so trying to adjust ingredients sounds way to complex!<br />
tried the recipe with exact weights but the milk quantity was excessive. I reckon about 70mls or 1/8 pint is ample or your dough will be too runny and wont roll out. be careful not to overwork your dough. 8 minutes is perfect.
Just like granny used to make!... with cream and raspberry jam it just doesn't get better on a cold January day!!!
Scones were fantastic - thank you
I tried a recipe very similar to this one from the Frugal Gourmet Immigrants Cookbook (ISBN 0-380-71708-5) page - 552 and it worked perfectly... Good stuff... Anyway, the ratios here are about the same so it should work really well...
http://www.amazon.com/Frugal-Gourmet-Our-Immigrant-Ancestors/dp/0380717085/ref=sr_1_1?s=books&ie=UTF8&qid=1280276965&sr=1-1
sorry maggie , I have just seen your question , I think that a multi purpose baking powder the type that you add when making cakes should do the job .
I have difficulty getting hold of cream of tartar as I don't live in the UK - can I use something else instead?
Dave ,I have found that , if you add and egg yoke to the mixture , you get a slightly denser textured scone.
not a bad way of doing it but to impress your gran i would use good californian sultanas an egg yolk in the mixture and roll them out 34 of an inch thick and brush them with just egg yolk
I think this recipe is great, it is done the old fashioned way and works like a charm. My grandmother used to bake the same way but instead of using milk or cream she used, what we call "Sour milk/Amasi it's the African way"Dilicious!
GR8 recipe but their are not oven temps i did mine on gas mark 8 for 10-15mins