|Preparation : 10 min||Resting : -|
|Cooking : 10 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|350||g plain flour
|1||sachet baking powder (7g)
|60||g diced butter, at room temperature
|30||g caster sugar
|1||Preheat the oven to 220 °C (210 °C fan, gas mark 7/8). Put the flour, baking|
powder, sugar, salt and butter into the metal bowl and run the PASTRY/
CAKE programme. Stop after 30 seconds.
|2||If necessary, scrape the ingredients into the centre of the bowl and restart|
the programme. Slowly pour the milk through the cap opening; add the sultanas
during the last 20 seconds.
|3||Flour a work surface and place the dough on it. Lightly dust with flour and flatten|
the dough by hand to a thickness of 2cm. Use a 5cm floured pastry cutter to cut
out rounds of dough and place on a lined* baking tray.
|4||Brush them with a little milk or beaten egg; bake for 12-15 minutes until risen and|
golden. Set aside to cool. Serve with jam and whipped cream.