Delightful Sultana Scones in a Snap

1. Preheat the Oven:

   • Set your oven to 220°C (200°C fan) or gas mark 7.
   • Line a large baking tray with baking parchment to prevent sticking.

2. Prepare the Flour and Butter:

   • In a large mixing bowl, combine 500g of sifted self-raising flour and 175g of diced softened butter.
   • Using your fingertips, gently rub the butter into the flour. Let the mixture fall from a short height to incorporate air, which helps create a light texture.
   • Continue rubbing until the mixture resembles fine breadcrumbs.

3. Mix in Dry Ingredients:

   • Add a pinch of salt, 3 tbsp of caster sugar, and 150g of sultanas to the flour mixture.
   • Mix well to ensure the sultanas are evenly distributed.

4. Add Wet Ingredients:

   • Make a well in the center of the mixture and add 2 lightly beaten eggs.
   • Gradually pour in enough milk (start with a splash) to bring the mixture together into a soft dough. The amount of milk needed may vary depending on the size of the eggs and the room temperature.

5. Knead Gently:

   • Turn the dough out onto a lightly floured surface.
   • Knead the dough gently just until it comes together, being careful not to overwork it, as this can lead to tough scones.

6. Roll Out the Dough:

   • Generously flour a rolling pin and roll the dough to a thickness of about 2cm.
   • Use a sharp knife to cut the dough into squares or triangles.

7. Prepare for Baking:

   • Transfer the cut scones onto the prepared baking tray, leaving space between each one to allow for spreading.
   • Brush the tops lightly with a little milk to help them achieve a golden color during baking.

8. Bake:

   • Place the tray in the preheated oven and bake for 10 minutes, or until the scones are golden brown and risen.

9. Cool and Serve:

   • Remove the scones from the oven and let them cool on a wire rack until they are just warm.
   • Serve with clotted cream and jam, if desired.

Tip:

• Experiment with Flavors: For a twist, try adding chopped candied orange peel, lemon zest, diced apricots, or dates. For savory scones, substitute sugar and sultanas with freshly grated Parmesan cheese and a pinch of dry mustard powder.
• Freezing: The uncooked mixture freezes well, allowing you to bake fresh scones whenever you like!