Apple Scones
Sultana Scones
Apple Scones
25mins
Makes 8
225g/8oz self raising Flour,
50g/2oz Sugar,
1/4 teaspoon Salt
50g/2oz Butter
2 Apples, peeled and grated
A little milk to bind
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a baking
tray. In a large mixing bowl, mix together the sugar flour and salt then
rub in
the butter until crumbly.
Stir in the grated apple and enough milk to form a soft dough. Turn
onto a floured board and knead gently until smooth.
Divide the mixture into two and flatten each piece out into 15cm/6inch
circles. Mark each circle off into 4. Bake for 15 minutes. Cool on wire
racks.
Sultana Scones
Makes 8
225g/8oz Self Raising Flour
50g/2oz Margarine, cut into small pieces
50g/2oz Sugar
50g/2oz Sultanas
120ml/4fl.oz. Milk
Butter to serve
Preheat the oven to 220C, 425F, Gas mark 7 and grease a baking sheet.
Sift the flour and salt into a mixing bowl, add the margarine and rub in
with with your fingertips until the mixture looks like fine breadcrumbs.
Stir in the sugar and sultanas then add the milk 1 tablespoon at a time,
stirring well with a knife until the mixture begins to stick together.
Using
one hand, collect the mixture together and knead lightly to form a smooth,
fairly soft dough.
Turn it on to a lightly floured board, form into a round shape and roll
out to 3cm/1 1/4inches thick then cut out 5cm/2inch rounds using a
straight-sided or fluted pastry cutter. Place on the greased baking tray
and brush the
tops with a little milk.
Bake towards the top of the oven for about 10 minutes, until golden and
well risen. Cool on a wire rack.
To serve - cut the scones in half horizontally and fill with Jam and
butter or cream.
SOURCE: recipes4us.co.uk
FROM ANN IN FLA
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