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 .
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)
*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.