Lemon and Sultana Scones
This Lemon and Sultana Scones recipe is easy to prepare, can be made regularly or using a Thermomix and they are just perfect for your morning or afternoon tea!
(600g) self raising flour
plus a little extra for your bench
rind from one lemon
juice of one lemon
(50g) caster sugar
of butter - cubed
+ plus a little extra to coat the scones with
Preheat your oven to 230 degrees celsius and line a large baking tray with baking paper.
Place the flour and salt and lemon rind into a large bowl.
Add the butter (which has been cut into cubes) and use your fingertips to rub it into mixture until it resembles breadcrumbs.
Add just under the 2 cups of milk, sugar, lemon juice and the sultanas and mix together with a butter knife - if your mixture is too dry, add the remaining milk.
Turn the scone mixture onto a floured surface and knead lightly to bring it together into a dough.
Use your hands to shape the scone mixture until it's approximately 3cm thick and dip your cutter into a little flour and cut out the scones.
Bring excess dough back together and cut out more scones until all of the mixture has been used.
Place the scones into the baking tray so that they are almost touching and use a pastry brush to brush a little milk over the top of them.
Place the scones into your preheated oven and bake for 12 -15 minutes or until risen and golden.
If you mixture is too wet or dry, simply add a little extra self raising flour or milk.