These delicious scones are great for afternoon tea. Enjoy them with butter and preserves or jam and cream.
|Prep time||20 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To begin, preheat the oven to 180°C and line a baking tray with baking paper.
Measure the flour, salt and baking powder and put them in a large mixing bowl. Measure the butter and chop into small pieces before adding to your bowl.
Using your fingertips rub the butter and flour together until you have a fine breadcrumb.
Measure the sugar and add it to your bowl. Give it a good mix. Add the milk to your bowl slowly, mixing it in well.
Measure the sultanas and add them to your dough. Give everything one final mix. Make sure the fruit is evenly mixed through.
Pat the scone dough down until it is about 2cm thick. Use a circular cutter to cut out your scones and place them on your prepared baking tray.
Brush a little milk over the top of each scone. Bake the scones in the oven for 15-20 minutes or until they are a nice golden colour.