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225g/ 8oz plain flour
3.75ml/ ¾ tsp cream of tartar
2.5ml/ ½ tsp bicarbonate soda
2.5ml/ ½ tsp ground mixed spice
50g/ 2oz butter
15ml/ 1 tbsp Tate & Lyle Caster Sugar
50g/ 2oz sultanas
15ml/ 1 tbsp Lyle’s Golden Syrup
approx 150ml/ ¼ pint milk
1 (size 3) egg, beaten to glaze
For dredging
A little Tate & Lyle Icing Sugar |
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Instructions 1. Sift the flour, cream of tartar, bicarbonate of soda and mixed spice together in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the Tate & Lyle Caster Sugar and sultanas. Mix the Lyle’s Golden Syrup with the milk and stir into the mixture to give a soft dough.
3. Turn out onto a floured surface and knead very lightly until smooth, then roll out and cut into rounds using a 6.5 cm/2.5 inch round fluted cutter.
4. Place on a lightly floured baking tray, brush the tops with beaten egg and bake in a preheated oven at 230ºC/450ºF/Gas 8 for 8-10 minutes until golden brown and well risen. Transfer to a wire rack to cool. Dredge with Tate & Lyle Icing Sugar and serve scones split and buttered. |
