Sugar & Stilettos - Sultana (Golden Raisin) Scones

Follow us on:

SUGAR & STILETTOS RECIPES
Nanci Christopher
April 15, 2010

SULTANA (GOLDEN RAISIN) SCONES
From Rose Carranrini’s Rose Bakery/Paris
BREAKFAST LUNCH TEA

Ingredients:

3 1/3 cups plain unbleached all-purpose flour
1 handful wheatgerm or wholemeal (wholewheat) flour or cornmeal (optional)
2 very heaped tablespoons caster (superfine) sugar
1 teaspoon salt
Scant ½ cup unsalted butter, cut into pieces plus extra for greasing
1 cup sultanas (golden raisins), soaked in orange juice if you wish
About 1 ¼ cups whole, semi-skimmed or soya (soy) milk
1 egg, beaten
Butter and jam to serve

PREHEAT oven to 400F degrees.

GREASE a baking sheet with butter.

SIFT the plain flour into a bowl and add the wheatgerm or wholemeal flour or cornmeal, if using.

MIX in the baking powder, sugar and salt, then add the butter and rub with your fingers (so much fun!) until the mixture resembles fresh breadcrumbs.

ADD the sultanas and mix well.

MAKE A WELL in the middle, pour in exactly 1 ¼ cups of milk and use a fork to work it into the dry ingredients. Finish by hand but without overworking the mixture – just lightly bring everything together to form a softish but firm dough. If it is too dry add a little more milk and if it is too wet add some more flour. It must not be sticky at all.

ON A LIGHTLY FLOURED SURFACE, pat or roll the dough into a solid shape about 1¼ inches thick.

USING a 2 inch cutter, cut the dough into rounds and place them on the greased baking tray so they almost touch.

GLAZE the tops with the beaten egg, and bake for 15-20 minutes until lightly golden.

The scones will stick together, so take them gently apart when they have cooled a bit.

Serve warm with butter and jam.

***I have eaten scones in many of the best tea houses and hotels in Paris, London, New York City and Los Angeles plus a few in Chicago and San Francisco so I consider myself somewhat of an expert…at least in the tasting /eating department. I love, love, love scones like these with the traditional English Devonshire cream and jam. It is very easy to make or you can simply buy it at a specialty/gourmet shop if there is one nearby. While eating scones and sipping tea in an elegant china cup I imagine myself in another era where time stood still for all the ladies at their daily afternoon teas. It is a little luxury I indulge in whenever I can. I always feel refreshed and very sophisticated afterwards.

Back to Recipe List