© Moorlands Eater. Thanks so much for your lovely feedback, Hilary! I use plain, full-fat yogurt in my scones. The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand. Place in the pre-heated oven and bake until risen and golden (10-15 min). Today I reduced the amount of fruit & sugar by about 10 grams each. But if they’re not going to be eaten straight away, store in an airtight container or freeze once they’re completely cold. A 7cm cutter should make 8-9 scones. Thank you Moorlans eater. To give a slight crunch to the top of the finished scones, I brush them with a little yogurt, thinned with water, then sprinkle on some sugar before baking. If not using straight away, cool completely before storing in an airtight container or freezing. I’ve always been a cream-then-jam devotee. Scones are best served slightly warm, spread with butter as a minimum. Fabulous recipe and very easy for a non-baker! Serve with double or clotted cream and jam, or simply spread with a generous amount of butter. Cut out scones, re-rolling the scraps to make more. Your email address will not be published. Add enough yogurt or other liquid to the dry ingredients to form a soft dough: you may not need all of the 150ml, so add gradually without making the dough too wet. However, reading this article, it seems that geography largely accounts for the differences in pronunciation. Stamp out the scones, re-rolling any scraps to use up all the dough. Your email address will not be published. It, Two birds, one stone: recipe testing for Christmas, Porridge made with a splash of vanilla extract in, Last night's dinner included more of the fresh tur, Loved this soup I rustled up for lunch today: chic, I already had a batch of Beef Short Rib Ragu in th, Potato farls, potato cakes or potato bread? I wanted to do som, Just some of the goodies in my @moorlandvegbox thi, I craved soup for lunch today, but left it a bit l, One good reason for having a roast dinner on Satur, Roasted Spiced Vegetables with Tahini Dressing, Picnic Bread with roasted vegetables, sun-dried tomatoes, salami & cheese. Many thanks for taking the time to comment & rate the recipe! I’ve heard some people don’t butter their scones before adding the cream and jam. Roll the dough out on a lightly floured surface, no thinner than 2-3 cm. When I was a child, that was how we usually . The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand. Sometimes with homemade strawberry or damson jam, but never cream. I now make my own yogurt so always have some in, and it does make the scones light and fluffy. I crank the oven a little hotter and bake for a little less time because I like a crunchier texture on the outside together with the tender interior. Always makes me happy to hear that parents are getting their children cooking too! Here, it can be pronounced to rhyme with ‘cone’ or ‘con’. Sift together the flour, baking powder and salt into a large mixing bowl. The basic recipe is so simple: you start by rubbing butter into sifted self-raising flour, baking powder and a pinch of salt. Actually, on a really good homemade scone, butter alone is still a lovely treat. Excerpts and links may be used, provided that full and clear credit is given to  Moorlands Eater with appropriate and specific direction to the original content. Everyone has said how lovely they are! These are best sultana scones ever!! A few seconds in the microwave or a few minutes in a low oven will be enough to warm them through again. Transfer to a wire rack to cool a little. This is my favourite scone recipe by far. ‘Cone’ is the norm in the Midlands, and ‘con’ in the North. When forming the dough, start off with a rubber spoon or spatula to bring the mixture together, then switch to gently using your hands. Lightly knead the dough on a floured surface then roll out to approximately 2cm thickness. Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. All that’s required is flour, butter, sugar, dried fruit and milk. Serve slightly warm, split and spread with butter plus cream and jam if liked. This is officially my favourite. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. So it’s a little strange to read that the ‘cone’ pronunciation is the one often regarded as the rather affected way of speaking. I think a recipe for Classic Sultana Scones should be in every cook’s repertoire. Previously I found the amount of fruit meant that it bulged out of the edges & when cooked the exposed fruit became too crunchy. Grease a large baking tray. I gave had a request to make some plain scones but not sure if the recipe will work if I just omit the fruit… please help! I diluted the yoghurt with skimmed milk …have been making scones for 50 yrs. Thanks so much for taking the time to give your feedback! these are best!! I find that at 180C in my fan oven, scones are usually done in around 13 minutes. X. Try it, you’ll love it. Thank you. All that’s required is flour, butter, sugar, dried fruit and milk. Southern England seems to be split 50:50. Classic Sultana Scones are so quick and easy, yet always feel like a treat. Thank you, Richard! However you eat yours, I think you’ll agree that Sultana Scones really are worth the small amount of effort needed to knock up a batch of these traditional yet versatile British treats. If the controversy over the pronunciation of the word ‘scone’ isn’t bad enough, what’s really gets British people going is ‘jam first’ or ‘cream first’. Handling the dough as little as possible should help to keep the finished scones nice and soft inside, so just give it a few seconds’ light kneading. You don’t need pastry cutters either: a drinking glass will do. This means it’s scones I often turn to when I want to make something quick. The ‘con’ brigade, usually heard only in drawing rooms on TV, were seen as very posh and alien to us. So glad you like the recipe & have adapted it to your own taste. I guess we should first clear up how to pronounce the word ‘scone’ as it’s something of an obsession in Britain. Anyway, sorry for the diversion. Thank you very much. Growing up in a working class family in the East Midlands, in our house scones (always homemade) were pronounced to rhyme with ‘cones’ and everyone we knew said it that way too. So delicious, my 8 years old daughter did them three time in last week as they gone, still worm, in seconds. I have tried absolutely loads of scone recipes over the years. Wow, Mary, high praise indeed from such an experienced baker! This means it’s scones I often turn to when I want to make something quick. Also the scones seem to stay fresh for longer than normal so I don’t have to eat eat them all in one day !! You could also use milk or buttermilk, or virtually any combination of yogurt, milk and buttermilk. Whatever you call this traditional British treat, you can whip up a batch in around 30 minutes. Brush a little yogurt thinned with water (or the other liquid you used) over the tops of the scones then sprinkle with sugar. But in this post I want to show you how to make Classic Sultana Scones. Looking forward to the original Upstairs, Downstai, This is possibly the best sticky toffee pudding I', One of the fantastic puds I shared at the weekend, Loved this game terrine starter from the @the.flin, Incredible Sunday lunch yesterday: restaurant qual, I’m an absolute fiend for butter! You’re here to make scones aren’t you? I love scones of all kinds, sweet or savoury, and the possibilities for flavouring them are pretty endless. I haven’t made these without fruit, but I don’t think that should be any problem at all so go right ahead. Whether in coo, Absolutely stunning cheese from @daltonsdairy Required fields are marked *. plain yogurt (or yogurt & water, milk, milk & water or buttermilk). The result today is a GREAT BIG THUMBS UP. That’s great that you find my recipes easy to follow. But I’m a butter fanatic so anything that can take butter, I want butter on it, please. Thanks so much for your lovely feedback, Kamila. Apart from being delicious, once you’ve mastered the simple recipe, you can use it as a base for dreaming up scones with all sorts of different flavours. Whate, Who knew that Potato Farls or Irish potato cakes w, The weekend's just arrived early with my delivery, I've been perfecting my potato farl or Irish potat, Italian inspired roasted kale.


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