Today I decided to get up early and make some super easy sultana scones to take to my grandparent’s house today. Once a week, my mum, aunt, cousin and grandparents get together to have lunch at one of our houses. This has been coined ‘Lunch Club’. It has been one of the things I have been most looking forward to since going on maternity leave. Last week, they all so kindly threw me a baby shower and spoiled me with gifts for the baby and essential supplies for myself.
This week we are going to my grandparents’ house for Lunch Club so I thought I would get myself out of bed first thing and make some fresh sultana scones to take along for everyone.
This is only the 3rd time I have ever made scones so if you’re a bit of a pro when it comes to baking, this will probably all sound very amateur. If, like me, you’re a newbie to scones and baking… enjoy!
The following made 15 decent sized scones:
500g Self Raising Flour
70g Golden Caster Sugar
250ml Whole Milk
2 1/2 Tsps Baking Powder
- First thing I always do is remember to pre-heat the oven. I put mine to 200 degrees celsius on the fan setting.
- They always mention cold hands, chilled bowl for making scones. At the moment I am a human radiator so I washed my hands with super cold water to help take the heat out of my hands.
- Place the self raising flour, baking powder and cubed butter into a mixing bowl and crumble the butter with your (cold) fingers into the flour. Do this until all the butter has mixed in with the flour. It should be quite fine and crumbly but try not to overwork it.
- I then added the sultanas and golden caster sugar to the mix and stirred with a rubber spatula.
- In a measuring jug I whisked together the eggs and milk until combined. I then added the eggs and milk to the mixture and stirred in. Make sure you hold back a small amount of the egg and milk combo as you will need this to brush the top of the scones before placing them in the oven.
- Once all the ingredient are combined in the mixing bowl, turn the mixture on to a well-floured surface and knead very lightly. If you think the mixture in the bowl is too dry with lots of flour sitting at the bottom, just add some more milk to combine these remnants.
- Roll out the mixture until it is about 2cm thick. If you are the sophisticated/organised type, you will probably already have a circular cutter knocking about in the kitchen drawer somewhere. I, however, do not so just improvised with a glass. In the past I have just divided the mixture into equal portions and then hand roll into a scone-like shape! It’s all about how they taste at the end of the day right?
- I placed them onto a greased baking tray and then brushed the top of each with the remaining egg and milk solution. Once again, I am lacking in certain kitchen utensils (a brush!) and just used my fingers to dab the solution on top of each. Seems to have done the job!
- Place in the middle of the pre-heated oven for about 15-17 minutes until beautifully golden brown on top and well risen. To double check they are cooked all the way through, use the failsafe method of popping a knife through and see if it comes out clean. If it does, you’re good to go. If not, pop them back in for a couple more minutes.
- Leave them to cool or enjoy warm (either way they are great!). If you’re feeling extra indulgent, whip out some clotted cream and jam and smother generously.
I love cooking but I am completely out of my depth when it comes to baking. Watching The Great British Bake Off is like watching something in a foreign language sometimes. But making scones was a lot easier than I thought – so if I can do it (and I have never even baked a cake before) you can most definitely do it!
Share and enjoy and if you have any tips on making scones even more easier or delicious, I would love to hear them!