Sugar Crusted Scones

Sugar Crusted Scones

I was wading through some of my draft posts the other day and realised that I had this recipe for scones that I had been meaning to post.

I haven't made them in a while, but remember how liberally I would spread butter on a scone and take a satisfying guilt free bite. I've never felt guilty about eating anything and feel that there's nothing wrong with a bit of indulgence once in a while. I know that most people eat scones with jam and clotted cream but for me butter is the only way to go.

Though this recipe is for Sugar Crusted Scones, I sometimes skip this part especially if the tripolatas are likely to sample a scone or two.

With the help of family these never lasted more than a day, so I can't say exactly how long they'll keep. I'd imagine that in an airtight container you'd be good for a few days.

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Sugar Crusted Scones

Makes 12.
Prep 10-15 mins. Baking 10-12 mins

225g self raising flour

50g butter, diced

25g caster sugar, plus extra for coating

75g raisins/sultanas

120ml milk

1 egg, beaten

1. Preheat oven to 200 C/ 400 F/Gas mark 6

2. Add the flour and butter into a bowl and rub the butter into the flour until the mixture resembles breadcrumbs.

3. Add the sugar and raisins/sultanas and mix well

4. Make a well in the center of the bowl and add the milk. Then mix the milk into the mixture using a palate or table knife. 

5. Flour a clean work surface and tip out the dough. Using your hands, bring the dough together, trying not to handle it too much.

6. Using your hands press the dough into a rectangle that is about 1" thick.

7. Using a 2" circular cutter, cut out the scones. Do not twist the cutter, simply press it down and lift it out again.

8. Dip the top of each scone into the beaten egg and then into a bowl of sugar and then place on a greased baking tray.

9. Bake for 10-12 minutes or until risen and golden

10. Cool, serve and enjoy.

To add a little variety, you can substitute the raisins/sultanas for chocolate chips or other dried fruit.