Ingredients

Scone Dough

• Self-raising flour: 350 g (approx. 2 ¾ cups), plus extra for dusting
• Baking powder: 1 tsp (provides extra lift)
• Fine salt: ¼ tsp
• Unsalted butter: 85 g (6 tbsp), chilled and cubed
• Caster sugar (granulated sugar): 3 tbsp (approx. 40 g)
• Sultanas (or golden raisins): 100 g (approx. ⅔ cup)
• Whole milk: 175 ml (approx. ¾ cup), slightly warmed
• Vanilla extract: 1 tsp
• Lemon juice: 1 tsp (curdles the milk slightly to create a quick buttermilk effect)

Egg Wash & Serving

• Egg: 1 large, beaten (for brushing the tops)
• Clotted cream or double cream: To serve
• Quality fruit jam (Strawberry or Raspberry): To serve

Instructions

Step 1: Pre-Soak the Sultanas

1. To ensure your scones remain moist, place the sultanas in a small bowl, cover them with warm water (or hot tea), and let them soak for 10 minutes. Drain thoroughly and pat dry with paper towels.

Step 2: Prepare the Wet Mixture

1. In a small jug, combine the whole milk, vanilla extract, and lemon juice. Set aside for 5 minutes. The lemon juice will curdle the milk slightly, creating an acidic liquid that reacts with the baking powder to deliver a lighter bake.

Step 3: Rub the Butter into the Flour

1. Sift the self-raising flour, baking powder, and salt into a large bowl.
2. Add the cold, cubed butter.
3. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles fine breadcrumbs. Work quickly so the warmth from your hands does not melt the butter.
4. Stir in the caster sugar and the drained sultanas.

Step 4: Combine Wet and Dry Ingredients

1. Warm the milk mixture in the microwave for 10–15 seconds—it should be lukewarm, not hot.
2. Make a well in the center of the flour mixture and pour in the warm liquid.
3. Using a flat-bladed table knife, gently cut and fold the liquid into the flour until a soft, rough dough begins to take shape. Avoid overmixing.

Step 5: Shape, Cut, and Rest

1. Turn the dough onto a lightly floured surface. Fold the dough gently over itself 2 to 3 times to bring it together into a smooth round.
2. Pat the dough down with your hands to a thickness of 3 cm (approx. 1 ¼ inches) . Do not roll it too thin, or the scones will not achieve a tall rise.
3. Dip a 2.5-inch (6 cm) fluted cutter into flour. Press the cutter straight down into the dough without twisting it. Twisting seals the edges and prevents the scones from rising evenly.
4. Gather the dough scraps gently, re-pat to 3 cm thick, and cut out the remaining scones (yields 8 scones).
5. Place the scones on a baking sheet lined with parchment paper and let them rest at room temperature for 10 minutes while preheating the oven.

Step 6: Bake

1. Preheat your oven to 220°C (200°C fan / 425°F / Gas Mark 7) .
2. Brush the tops of the scones with the beaten egg, taking care not to let the egg drip down the sides (drips bind the dough layers together and restrict the vertical rise).
3. Bake on the middle rack for 12 to 15 minutes until the tops are deep golden-brown and the bases sound hollow when tapped gently underneath.
4. Transfer to a wire rack to cool for 5 minutes before serving warm.

Nutrition

Calories: 265 kcal · Protein: 5.5 g · Fat: 10 g · Carbohydrates: 38 g Dietary · Saturated Fat: 6 g · Fiber: 1.5 g · Sugar: 13 g · Sodium: 340 mg