Eggless Sultana scones

The compleat Angler hotel on Marlow -on Thames serves sublime scones. what a treat to visit this 4 star English country house with stunning views of the Marlow River. The original recipe required an egg wash as a final dressing to the scones prior to baking ,but ,I omit this stem ,brush the scones with water and sprinkle on sugar .

Makes 16 scones

5 cups all -purpose flour

1 tbs double acting baking powder

2 tsp salt

1  1/4 sticks  (10 tbs ) cold ,unsalted butter , cut into bits.

3/4 cup sultanas (golden Rasins)

1  1/2 cups milk

3 tbs plus 1 tsp superfine granulated sugar

2 tbs water (for brushing )

In a bowl sift together the flour ,baking powder and the salt. Blend in the butter until the mixture resembles coarse meal. Stir in the sultanas, make a well in the center of the flour mixture, and add the milk and the sugar. , stir the milk and sugar mixture gradually into the flour mixture gradually until the mixture just forms a dough. and knead on a lightly floured surface for 30 seconds. Roll out the dough dough 1/2 inch thick  and with a 3 inch cutter cut out rounds. Transfer the rounds to an ungreased cookie sheet and  allow to rest for 1 hour. Brush the rounds with eggwash or water and sprinkle with sugar. Bake in the center of a preheated oven at 350*F for 20 minutes or until they are golden.


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