2 2008-07-24T00:00:50+01:00 Delicious with jam, or cream too for an indulgent treat. 50 Makes 12 scones * [[300g]] plain [[flour]] * [[25g]] baking powder * [[100g]] chilled and diced [[butter]] * [[50g]] [[dried fruits|sultanas]] * [[200ml]] soured [[milk]] * 1 beaten [[eggs|egg]] * [[100g]] [[sugar and syrups|sugar]] * Serve with the Quick Strawberry Jam recipe and some clotted cream for some added Devonshire luxury! # Preheat the oven to 200°C (400°F) mark6. Sieve the flour and baking powder together into a large bowl. Add the butter and rub it into the flour until the mixture resembles breadcrumbs. Add the sultanas. # Pour the soured milk into a saucepan and warm it gently over a low heat. Remove the pan from the stove. Whisk in the egg and sugar and pour the milk into the flour, mixing it all together. Leave the dough to rest for 5 minutes, then turn it out onto a lightly floured work surface and knead it together to form a smooth ball. # Roll out the dough into a rectangle with a thickness of about 1.5cm. With a 6cm plain cutter, cut out 12 scones and place them upside down onto a floured baking sheet. Lightly dust the scones with some more flour, and then leave them to stand for a further 10 minutes before cooking. During this time the baking powder will begin to act like yeast does in bread. # Cook the scones in the preheated oven until golden brown; they will take about 12 minutes. If milk turns sour, it is excellent for adding to this scone recipe. Most of the other ingredients you may have in the store cupboard. Use fresh milk or buttermilk as an alternative. You can make scones in a food processor but they will be lighter made by hand as the flour does not get over worked. Scones need to be eaten on the day or frozen, as they don’t keep well. As the milk is cooked in this recipe, it is ok to use milk that smells or tastes sour. Do not use if it has separated or curdled. false true false false false true false false true 3.00692574066948826471719892266256 5198 15630.0 1 false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * Once opened ensure they are tightly resealed with quick clips or bag clips. * If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state. 17 Sugar and Syrups Try having in stock caster sugar, muscavado, honey and golden syrup