This recipe is for Dom at Belleau Kitchen's Random Recipe challenge. The challenge this month states that a random recipe must be cooked from your first ever cookbook. I unfortunately don't have my first one still which was, I think, The Usborne Beginner's Cookbook. I'm really disappointed about this as there is a fair chance I would have spent this morning making my favourite Chocolate Cornflake cakes! I had a look on my bookshelf and after some deliberation decided that my oldest book on there is Eat Drink Live by Fran Warde, which was given to me by a friend many years ago.
I admit that to get a baking recipe it took a few random openings but on the third attempt I came to the Sultana Scones page. While I know this isn't the most exciting thing to bake I was actually really pleased as I've never made scones before. It was also quite appropriate as I know Dom is currently looking for the perfect scone recipe so he triumphs at his village fete competition. Mine are certainly not perfect - they are a bit heavy which I think was due to over kneading. They wouldn't make the afternoon tea bill at Claridge's - they reminded more me of the type served at Watford Gap Services! So I think more practice is necessary but the clotted cream and jam certainly elevated them up a level....
On a final note, I was wondering what the correct pronunciation of scone is - I'm in the minority that I say scone as in cone rather than scone as in con. I thought this poem I found online summed it up nicely:
"I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone."
500g self raising flour
125g butter, diced
300ml milk, plus extra for glazing
1. Preheat the oven to 220c/Gas 7. Lightly dust a baking sheet with flour.
2. Sift the flour into a large mixing bowl, then rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sultanas.
3. Make a well in the centre and pour in the milk. Mix with a round-bladed knife until the mixture is soft and spongy.
4. Turn out the dough onto a lightly floured surface and knead for a couple of minutes until smooth. Roll out the dough to a thickness of 2.5cm. Use a 6cm biscuit cutter to cut out 6-8 rounds. Brush the tops of the scones with a little milk
5. Put on the baking sheet and cook for 10-12 minutes.