Light, fluffy scones packed with sultanas, just like Grandma used to make!
I was asked the other day what my earliest food memory was and after a bit of thought I realised it had to be my Grandma's scones. There was always a plate piled high of those light, fluffy, little sultana packed scones, whenever my family and I went to visit.
Unfortunately Grandma is no longer with us and I never got the recipe from her. So technically these aren't really her scones but more of an homage, of how I remember her scones. I think they are pretty damn close.
The real trick to the perfect scone is all in the rise! You have to make sure you get the cleanest cut you can when stamping out these scones. That way you can guarantee an even rise all the way around your scones and leaving the baking powder to get to work for about 10 minutes, creates the lightest, fluffiest scones possible.
P.S. - If your say "Scone" like "Sc-own" you have to leave, like right now.
— Al Brady
For the scones:
375g plain flour
70g caster sugar
23g baking powder
60g unsalted butter
1 egg yolk
For the scones:
Pre-Heat the oven to 200ºC.
Sift the flour and baking powder into a bowl together and add the sugar, salt and butter. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the egg and egg you to the buttermilk and mix well. Add to the dry ingredients and using a round bladed knife continue to mix gently, until the mixture just starts to come together.
Add the sultanas and continue to mix into the flour and butter mix until fully incorporated.
Remove the mixture from the bowl and finish bringing the dough together by hand on a your work surface.
Once the dough has come together. Roll the dough to about 1 inch thick.
Using a circle cutter, stamp out 8 scones and place on a baking sheet, lined with greaseproof paper, bottom side up. You can bring the dough back together if necessary, to finish stamping out the scones.
Brush the scones with a little egg wash and rest for 10 minutes to allow the baking powder to activate and firm up the shape of the scones.
Just before baking brush the top of the scones with beaten egg again, and place the scones into the oven for 15 minutes until firm and golden brown.
Place on a cooling rack to cool.