I recently bought a copy of the Australian Women’s Weekly Bake. This tome is full of hundreds of baking recipes, full colour illustrations and helpful hints and tips. I decided to make their Sultana and Lemon Scones for tea and they were a rip-roaring success.
21/2 cups (375g) self raising flour
1 Tablespoon Castor sugar
½ cup (80g) sultanas
2 teaspoons freshly grated lemon rind
3 drops lemon extract (this was my addition)
2 teaspoons of lemon zest
¾ (180ml)of a cup of milk
½ cup (125ml) of water (approximately)
Preheat the oven to 220*C. Grease a deep 19cm square cake pan. The high sides help the scones rise.
Sift the flour and sugar into a large bowl. I sift the flour twice. Rub in the butter with your finger tips. Stir in the sultanas and rind. In a jug mix the milk, water and lemon extract. Make a well in the centre of the flour and slowly pour in the milk mix, leaving back about two tablespoons. Mix with a knife making cutting motions. You do not want to over work the dough or you will have rock cakes. As soon as it comes together into dough turn it onto a lightly floured surface. If the dough needs more liquid add the milk you have held back. The dough should be very soft. Gently press into 2cm thick dough. Dip a 4.5 cm cutter in flour and cut as many rounds as you can from the dough. Place the scones just touching in the pan. (Mine were too far apart and did not rise as well as they should have). Scrape together remaining dough and cut out as many more scones as you can. Brush the tops with extra milk. Bake for 15min till golden brown. They should sound hollow when tapped firmly. Serve with jam and cream of your choice!