Baking 101: Sultana Scones

If you’ve read my blog for a while, you’ll know I used to post recipes quite often and was an avid baker. However, as time has passed and I’ve graduated university and got myself a full-time job, baking has become less of a priority and my budding little hobby has been set to one side. Since moving out last month, I really wanted to start baking once again, so I thought I’d start from scratch by going back to the basics in terms of baking.

I thought I’d share these simple recipes (hopefully they’ll become more challenging and spectacular) But let’s start with the basics, with a classic, of course, it had to be scones! I personally find scones really quick and easy to bake, however, I’ve got a few tips and tricks to really nail them if you’ve never baked them before!







1. Begin by pre-heating the oven to around 220 degrees and pop some greaseproof baking paper and a sprinkle of flour onto the paper.

2. Add the self-raising flour and softened butter into a mixing bowl and begin to rub it together with your fingertips to create a breadcrumb-like mixture.

3. Pop the sugar and baking powder into the bowl and stir together

4. Add the milk into a jug and crack in the eggs, whisk both ingredients together, set aside 2 teaspoons worth of the milk & egg mixture to use as an egg wash for the scones later on

5. Slowly begin to pour the milk & egg mixture in with the dry ingredients and mix until a dough consistency is created. The wetter the mixture, the better the scones will be! Don’t worry about being covered in sticky dough!

6. Add the sultanas and knead into the dough until the sultanas are distributed evenly

7. Lay the dough onto a floured surface and begin to cut out shapes with a scones cutter – I tear parts of the dough and measure them out into around 10 even dough balls, I personally prefer the ‘rustic’ homemade look

8. Separate the dough balls onto the prepared baking tray and add the egg wash mixture to ensure your scones are golden brown once baked.

9. Bake for 15-20 minutes (depending on how big you make your scones) or until golden brown.

10. Allow the scones to cool before grabbing yourself a cup of tea and tucking in!




Leave a Reply

%d bloggers like this: