4oz (115g) Plain flour
4oz (115g) Self-raising flour
1 level teaspoon Baking powder
1/4 teaspoon Ground nutmeg
2 1/2oz (75g) Salted butter (at room temperature)
1 1/2oz (45g) Caster sugar
1 Large egg (you will require two eggs if you wish to egg wash your scones)
2 1/2floz (75ml) Cold milk
1/2 teaspoon Nielsen-Massey Vanilla paste
3oz (90g) Golden sultanas
1. Preheat your oven to gas mark 7, 425 degrees F or 220 degrees C.
2. Sieve the plain flour, self-raising flour, nutmeg and baking powder into a medium sized bowl
3. Add the room temperature butter to the dry ingredients in the bowl and then using your fingers rub the ingredients together until a fine crumb is achieved.
4. In a jug mix together the caster sugar, vanilla paste, milk and one egg, using a small whisk will ensure that the egg is thoroughly broken up and the sugar dissolved.
5. Create a hollow in the centre of the fine crumbed ingredients in the mixing bowl and add the wet ingredients to it.
6. Using a cold metal knife (eg butter knife) roughly mix all of the ingredients together.
7. Add the golden sultanas to the scone dough and continue mixing by hand, the scone dough will be soft and sticky. Do not over-mix the dough or it will toughen.
8. Cover the bowl with a piece of plastic wrap and then place into a refrigerator for at least 20 minutes to rest.
9. Once rested roll the scone dough out on a flour dusted surface to a depth of approximately 3/4″ (2cm) and then using a 2 3/8″ (6 cm) plain round cutter cut out your scones. This recipe will make 8-9 scones.
10. Place the scones onto a baking tray lined with baking paper.
11. Lightly beat your remaining egg and then carefully egg wash the top of each scone.
12. Place in the preheated oven to bake for approximately 10-15 minutes or until golden brown.
NB: Allow the scones to cool fully before serving or they will appear doughy if eaten warm.