Directions
0/0 steps made- Preheat oven to 200C fan
- Sift baking powder and flour into a bowl and add sultanas, lightly mix
- Add butter and rub in with hands until you have coarse breadcrumbs
- Stir in sugar
- Make a well and add warm milk, vanilla and lemon juice
- Combine using a butter knife until a sticky dough is formed
- Tip onto a floured surface and roughly make a large disc
- Put dough into a lined springform tin (we used a 21 cm one)
- Beat egg and brush all over the top of the scone with it
- Bake at 200 fan for 10 minutes – once risen, cover with tin foil, reduce heat to 170 and cook for a further 35 minutes
- Remove from oven and place on a cooling rack (will take around 1 hour to cool)
- Cut in half and spread with cream and jam, and serve with fresh strawberries if you like!
Top Tips
- Make sure your butter is nice and cold so you get a breadcrumb like texture when you rub it with the flour mixture
- Make sure your milk is WARM and NOT HOT! You should be able to dip your finger in it without burning yourself
- Make sure your oven is fully preheated before you put the scone in – the first 10 minutes on a high heat are very important in helping the scone to rise
- Let the scone cool completely before cutting and serving – or it will crumble and your cream and jam will melt and slide off!
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