New Hall Mill Buttermilk and Sultana Scones
Our volunteer Robin does the baking for the tearoom on Open Days. She often gets asked for her recipes, especially her ever-popular scones. Here's the recipe she uses:
Ingredients
- 450g self raising flour
- 2 heaped teaspoons baking powder
- 75g cubed butter
- 75g caster sugar
- 100g sultanas
- 2 large eggs, well beaten
- 1 carton buttermilk (284ml)
Method
- Put the flour, baking powder, and butter into a miking bowl, and rub together until the mixture is like breadcrumbs.
- Stir in the caster sugar and sultanas.
- Beat the egg and buttermilk together and stir it into the flour mixture - but keep a tablespoonful aside to brush the tops of the scones.
- Roll out the mixture and use a pastry cutter to form the scone shapes.
- Bake in the oven for 12 to 15 minutes at 220c or 200c for a fan oven, or gas mark 4, until risen and golden brown in colour.
We hope you enjoy your scones! Are you going to serve them the Devon way or the Cornwall way? What's the Midlands way????