Sunflower Sultana Scones Recipe

  
 

Tea Breads, Buns And Muffins Recipes - Sunflower Sultana Scones

Ingredients

  • 225g/2 cups self-raising flour

  • 5ml/1 tsp baking powder

  • 25g/2 tbsp soft sunflower margarine

  • 30ml/2 tbsp golden caster sugar

  • 50g/1/2 cup sultanas

  • 30ml/2 tbsp sunflower seeds

  • 150g/1/2 cup natural yogurt

  • about 30-45ml/2-3 tbsp skimmed milk

Method:

  1. Preheat the oven to 230C/450F/Gas 8. Lightly oil a baking sheet. Sift the flour and baking powder into a bowl and rub in the margarine evenly.

  2. Stir in the sugar, sultanas and half the sunflower seeds, then mix in the yogurt, with just enough milk to make a fairly soft, but not sticky, dough.

  3. Roll out on a lightly floured surface to about a 2cm/3/4in thickness. Cut into 6cm/2 1/2in flower shapes or rounds with a biscuit cutter and lift on to the baking sheet.

  4. Brush with milk and sprinkle with the reserved sunflower seeds, then bake for 10-12 minutes, until well risen and golden brown. Cool the scones on a wire rack. Serve split and spread with jam or low-fat spread.