Sultana Scones

Hi !! I'm so sorry for disappearing for awhile (once again) !!

I've been diagnosed with gestational diabetes after a glucose tolerance test,

and need to control my diet!

High sugar is not a new thing to me, 

because I've been pricking my finger all this while to test my blood sugar.

Sometimes, the number can be scary! 

I'm trying my best to control~~

 Another 2-3 months & I can see my little baby Lovern!

OK..back to the topic of...Scones!

this is my first time making scones..with this simple recipe,

it's considered a really fragrant scone, with a hint of butter!

I made these after work..and it's meant for our dinner~

the scones went well with the blueberry jam..

I guess it would be nice to go with some english tea,

but we ate these with fresh milk instead. 

Caffeine makes me have sleepless night!

I estimated the time to make these scones to make sure that 

they are fresh from the oven when I serve them to my man.

The outer part was crispy and the inside was slightly moist~~

how enjoyable...

In the end, we wiped out everything!

Of course my man ate the most~

and he said it's not enough for him!

Do try out this scone recipe,

it's great of beginners to follow too ! =)

I will try out some cheesy savoury scones soon!

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Sultana Scones

195g Self Raising Flour

40g Butter

A Pinch of Salt

100-150g Milk

1/4 Cup Sultanas

Jam & Whipped Cream, to serve with

1. preheat oven to 200 degrees. Lightly dust a flat baking tray with plain flour. 

2. Sift self raising flour into a large bowl.

3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Add sultanas and make a well in the center.

4. Add 100g milk, mix with a spatula/flat bladed knife until mixture forms a soft dough,
adding more milk if required.

5. Turn onto a lightly floured surface. Knead gently until smooth.

(Do not knead dough too much, or scones will be tough)

6. Pat dough into round, 2cm thick.

7. Use a serrated knife, dusted lightly with flour, and cut into 6 pieces.

8. Place scones onto prepared baking tray, 1 cm apart. 

9. Brush with beaten egg. 

10. Bake for 20-25minutes or until golden and well risen. 

11. Transfer to wire rack.

12. Best served warm with jam and cream!

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Recipe Source From : 

Bisous A Toi