- Serves: makes about 20 small-medium scones
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus resting
- Effort: easy
- 550 g strong flour, or plain white flour
- 43 g baking powder
- 100 g caster sugar
- 100 g butter
- 187 g double cream
- 187 g full fat milk
- 50 g sultanas
- 1 egg, beaten
- jam, to serve
- clotted cream, to serve
1. Preheat the oven to 220C/200Cfan/gas 7. Double-sieve the flour and baking powder together into a large bowl. Add the sugar.
2. Rub the butter into the dry mix, then add the cream and milk. The dough should be slightly sticky to the touch. Throw in the sultanas and gently mix, so that they are evenly distributed.
3. Cover the dough with clingfilm and allow to rest for 10 minutes.
4. Roll the dough to about 1.5cm thick. Dip a circular pastry cutter you may choose the size into some flour and knock off any excess (this is to stop the cutter sticking against the edge of the scone and to give a straight side to the scone). Cut out rounds to the required size.
5. Brush the tops with egg using a pastry brush, then place them in the fridge for 20 minutes. Brush the scones once more just before baking.
6. Bake the scones in the centre of the oven for 10-12 minutes.
Recipe provided by Claridge's
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