Sultana Scones (Recipe from 1912)

Sultana Scones (from 1912) >>>

Feilding Star, Volume VI, Issue 1808, 1 June 1912, Page 3 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Sultana Scones recipe converted to metric units:

• 55g butter (2 ounces)

• 450g plain flour (1 pound)

• 5g baking powder (1 teaspoon)

• Pinch of salt

• Milk (enough to form a light dough)

• A good handful of sultanas (~75g-100g, depending on preference)

Instructions:

1. Rub the butter into the flour, baking powder, and salt.

2. Add some milk gradually to form a light dough.

3. Work in a good handful of sultanas.

4. Roll the dough out to 2.5 cm (1 inch) thick.

5. Cut into three-cornered shapes.

6. Bake in a moderate oven (around 180°C / 350°F) until browned and cooked through.