Sultana scones

Ingredients

3 cups self-raising flour, plus extra for dusting
½ tsp cinnamon
½ tsp nutmeg
½ cup caster sugar
100g butter, melted
1 cup milk
½ cup sultanas
milk, for glazing

Method

Line a baking tray with baking paper and set aside.

In a bowl, sift the flour, cinnamon and nutmeg. Stir in the sugar.

Make a well in the centre of the flour mixture and pour in the butter and milk. Stir together gently until a dough forms.

Dust some extra flour onto your work surface, turn out the dough and gently knead 2-3 times to just bring it together.

Roll the dough into a 2 cm thick round.

Use a scone cutter dipped in flour to make scone shapes and place them on the tray, keeping the scones close together. Cover the scones with a tea towel and set them aside to rest for 10-20 minutes. Meanwhile preheat the oven to 200°C or 180°C fan-forced.

Brush the scone tops with milk and bake for 20 minutes or until cooked and golden-brown. Serve warm or cold, alone or with butter or jam and cream.

Notes:

Do not overwork the dough or you will get tough scones; gentle kneading for a minute or two is all that’s necessary.
Flour your work surface well before rolling the dough and dust your cutter well between scones to prevent the dough from sticking.
Allowing the scones to just touch while cooking will keep them moist and help them to rise in the oven.
The secret to this recipe is the resting time. If you skip this step you’ll be making rock cakes rather than scones.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand.