Quick & Easy

Sultana and lemon scones

sultana and lemon scones
16 Item



1.Preheat oven to 240°C (220°C fan forced). Grease deep 19cm square cake pan.
2.Place flour, sugar and salt in large bowl, rub in butter with fingertips. Stir in sultanas and the rind.
3.Make a well in the centre of the flour mixture, add milk and almost all of the water. Using a knife, cut the milk and water through the flour mixture to mix to a soft, sticky dough. Add the remaining water only if needed for correct consistency.
4.Knead dough quickly and lightly on floured surface until smooth. Press dough out evenly to 2cm thickness. Dip 4.5cm round cutter into flour, cut as many rounds as you can from the piece of dough.
5.Place scones side by side, just touching, in pan. Gently knead scraps of dough together, repeat pressing and cutting out of dough. Place rounds in pan, brush tops with a little extra milk.
6.Bake scones about 15 minutes.

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