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Scones are a quick bread individual size bread perfect for afternoon tea or even for breakfast
Servings 6 scones
- 300 gms Plain flour
- 60 gms Butter
- 12 gms Baking powder
- 9 gms Caster sugar
- 230 ml Milk
- 100 gms sultanas or raisins
Start by conditioning the fruit; that is rinse and soak the sultanas in warmed water for 10 mins. Drain well and dry on a paper towel.
Sieve dry ingredients to mix and aerate.
Rub butter into dry ingredients to form a crumble
Add conditioned fruit to the dry mix and combine
Make a well and add the milk, mixing until just combined. (Baker’s Tip : This is one of the secrets of making a beautiful scone.)
Dust your table top with 2-3 tbsp of plain flour. Transfer the batter from the bowl to the tabletop and with the help of dry plain flour give it a nice even size circle shape.
Take a 70 mm plain cookie cutter, dip it into dry flour and cut out 6 small circles from the dough.
Place the scones onto a parchment paper lined in a baking tray.
Egg wash the scones in an outside to inside motion.
Bake in a pre-heated oven at 200°celsius for 12-14 mins turning the pan half way through.
1.Why is it important to condition the fruit?
Dry fruits have the tendency to suck moisture; thereby making the final product dry and hence it is important to soak them in water.
They remain plump after baking
2.You may be left out with some batter after cutting the 6 scones. You can combine that to make 2 more but that scones will be little tougher than the rest as you have over-mixed the batter.
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