Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Sultana and Walnut Scones




Source of Recipe


my grandmother






Recipe Introduction


makes about 17 scones





List of Ingredients



• 1 cup wholemeal self raising flour
  
• 1 cup white self raising flour
  
• 1/2 tsp salt
  
• 1 tbs brown sugar
  
• 60g butter
  
• 1/2 cup sultanas
  
• 1/4 cup walnuts
  
• 1 egg, beaten
  
• 1/2 cup milk, plus some extra to glaze
  






Instructions



1. Sift both types flou and salt into mixing bowl. Add sugar. Rub in butter with fingertips. Add sultanas, walnuts and egg.
   
2. Add sufficient milk to form light dough (do not overwork).
   
3. Turn out onto floured board and knead lightly. ROll out to 1cm thickness and use small cutter (or glass rim) to cut into shapes. Place on a 29cm x 22cm easy clean scone tray.
   
4. Glaze scones with milk. Bake in very hot oven (220C/425F) for 10 minutes until brown and well risen. Serve hot with butter or honey