Sultana Scones with Sugared Crust
Prep. Time:
20 mins
Baking Time:
15 mins
Total Time:
35 mins
Serves:
24 mini scones
Tips for Success
Keep ingredients cold for the flakiest scones
Don't overwork the dough - gentle mixing keeps scones tender
Cut straight down with your cutter rather than twisting for maximum rise
The sugared crust creates a delightful contrast with the tender interior
Storage: Store in an airtight container for up to 2 days, or freeze for up to 1 month.
Ingredients
Instructions
Prepare oven and pan: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Make flour mixture: In a large bowl, whisk together flour, baking powder, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces.
Add dry ingredients: Stir in the caster sugar and golden raisins until evenly distributed.
Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Form dough: Pour the wet ingredients into the flour mixture and gently stir with a fork just until the dough comes together. Don't overmix - the dough should be slightly shaggy.
Shape scones: Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 3/4 inch thick. Using a 2-inch round cutter or glass, cut straight down without twisting to ensure the scones rise properly.
Add sugared crust: Place scones on the prepared baking sheet, leaving about 1 inch between each. Brush the tops with beaten egg and sprinkle generously with the demerara sugar.
Bake: Bake for 12-15 minutes until the tops are golden brown and the sugar has created a beautiful cracked, crystalline crust.
Cool and serve: Transfer to a wire rack and let cool for 5 minutes before serving. Best enjoyed warm with butter, jam, or clotted cream.
