Sultana and Lemon Scones

Name: Sultana and Lemon Scones
Cuisine: Irish
Ingredients: 450 g (1 lb) self-raising flour, extra for dusting; generous pinch of salt; pinch of baking powder; 50 g (2 oz) caster sugar; 100 g (4 oz) unsalted butter, diced, extra to grease; 2 eggs; 50 ml (2 fl oz) cream; 200 ml (7 fl oz) milk, extra if needed; 4 handfuls sultanas; finely grated rind of 1 lemon; whipped cream, to serve (optional); raspberry jam, to serve (optional)

Preparation info

Makes
14–16

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

These scones can be frozen on a baking sheet once they have been cut out. Once frozen, transfer them to a ziplock bag and freeze for up to 1 month. To cook from frozen, simply brush with egg wash and bake for 20–25 minutes.

Ingredients

450 g (1 lb) self-raising flour, extra for dusting
generous pinch of salt

Europe
Ireland
Vegetarian
Bread

Method

Preheat the oven to 180°C (350°F/gas mark 4).

Sift the flour into a bowl with the salt and baking powder and then stir in the sugar. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre and add 1 lightly beaten