Sultana Scones Recipe
Sultana Scones is great for your children's snackboxes. When even the traditional sultana scones recipes are loved by all, this variant with bursts of sultana enjoyment is even more mouth-watering. Enjoy your tea time!
Ingredients
| Flour | 4 Ounce | |
| Sea salt | 1 Pinch | |
| Soda bicarbonate | 1 Teaspoon | |
| Cream of tartar | 1 Teaspoon | |
| Milk | 1 Ounce | |
| Sugar in the raw | 1 Ounce | |
| Sultanas | 1 Ounce | |
| Orange rind | 1 Teaspoon, grated | |
| Exactly 3 tablespoonsful cold water | ||
Directions
Preheat oven at 425°F/220°C (Gas Mark 7).
Put the flour, salt, bicarbonate of soda and cream of tartar into a bowl and mix thoroughly.
Add the margarine and rub it in with the fingers.
Stir in the sugar, fruit, rind and water.
Mix, then knead, to a soft dough using a little more of the flour if you need to.
Divide into 8 portions, roll into balls, flatten and then shape into scones.
Put on to a greased baking sheet and bake on the top shelf of the oven for 15-20 minutes.
Eat freshly baked, split and spread with milk-free margarine.
Divide into 8 portions, roll into balls, flatten and then shape into scones.
Put on to a greased baking sheet and bake on the top shelf of the oven for 15-20 minutes.
Eat freshly baked, split and spread with milk-free margarine.
Put the flour, salt, bicarbonate of soda and cream of tartar into a bowl and mix thoroughly.
Add the margarine and rub it in with the fingers.
Stir in the sugar, fruit, rind and water.
Mix, then knead, to a soft dough using a little more of the flour if you need to.
Divide into 8 portions, roll into balls, flatten and then shape into scones.
Put on to a greased baking sheet and bake on the top shelf of the oven for 15-20 minutes.
Eat freshly baked, split and spread with milk-free margarine.
Divide into 8 portions, roll into balls, flatten and then shape into scones.
Put on to a greased baking sheet and bake on the top shelf of the oven for 15-20 minutes.
Eat freshly baked, split and spread with milk-free margarine.
Chef
