Sultana Scones

[@julie-joywilliams7280]

Hi Geoff this would be a winner for sure! and yes with a cup of tea please. I have never put a bit of salt in the egg for glazing a baked good hmmm will try that. good idea. I just have used cream or milk or just egg but never with a bit of salt. I learn something every day... good to be alive and not miss out on things.

[@geoffsbakingblog]

Hi Julie-Joy. Do give these a try, I am sure you will enjoy them.

[@ethelnewberry151]

I have always plumped up the raisins with a soak in some Hot tea...Gives more flavor, and a softer chew. After they soften I drain off the tea into my tea cup, and drink the sweet raisin tea. My mother always did that. But as always, I think you do a great job. Your voice is very soothing, just like a perfect English gentleman.

[@geoffsbakingblog]

Hi Ethel, I often soak raisins in hot tea in my recipes too. I drink a lot of tea but have never tried to drink it after draining it off the raisins, I will have to give that a try.

[@eleanorcartwright8433]

Hi Geoff l have just made your scones l used raisins and soaked them in hot tea then strained them they turned out delicious nice and light Thanks for the tips rolling out your dough as they turned out the lightest scones l have ever made will be sharing your recipe that’s for sure 👍🏻👍🏻👍🏻

[@geoffsbakingblog]

HI Eleanor, that's great. I am glad they turned out so well for you.

[@loobeechan2373]

Greetings from Malaysia, just tried out your recipe. The scones looks lovely. Yet to try them. Thanks for your recipe.

[@geoffsbakingblog]

Hi LooBee Chan. Hello to you in Malaysia. I do hope you enjoy your scones.

[@jpowell2603]

Thank you Geoff Im trying this today. My family loves Sultana scones with plum or raspberry jam.

[@geoffsbakingblog]

HI J Powell. YOu are welcome. I hope you all enjoy the scones.

[@delilahboa]

Hi Geoff, I just watched your lovely scone recipe, I want to eventually get through all your videos that you uploaded before I found you!……that’s a great tip you gave regarding rubbing the butter in a bit before using the pastry blender to finish off, I usually end up covered in butter! I’ll definitely do that from now on…..I’m off to watch your newest upload of a shortbread recipe!……thanks as always Geoff……love Jan xx❤xx

[@geoffsbakingblog]

Hi Jan. I am glad you like the scone recipe. The shortbread is very easy, and so good too. I hope you find more vids that interest you.

[@Schimms]

Love the folding technique. Also, you are so correct to cut straight down and not twist. We owned a bakery for 30 years!

[@geoffsbakingblog]

Hi Raeschimmel. Thanks, I am glad you like that technique.

[@1904say]

Making these today for tea .. I love the scones with raisins . I will serve with butter & raspberry jam . Thanks.

[@geoffsbakingblog]

HI 1904say. Oh that's good. I do hope you enjoy them. I love scones.

[@ethelnewberry151]

Good afternoon Sir: If you use your box grater, and freeze the butter, it's much easier to grate the butter into the flour than using the fingers to work it on through...Quicker, too. Another thing I do is to cut the dough into a rectangle, then cut into squares. No re-rolling and the texture is always the same from first scone to the last. My Mum always did it that way, but she's been gone for sixty-two years. I can still remember watching her making them when I was just a wee girl as I sat at the kitchen table learning how to bake. My scones are always good, but not like my Mum's. And your Scones certainly do look delicious, and they somewhat remind me of Mum's...She always put raisins in them.

[@geoffsbakingblog]

Hi Ethel. Yes, your suggestion is a good one. I have done that in the past for some pastry. I do, however, have a history of grating my fingers as well which is not something I much enjoy. LOL.

[@Beruthiel45]

That's how my Mam did hers too, no waste or overworking of the mix. Round ones look prettier but odd shaped taste just as good. 😊

[@lunamorena2818]

Hi Geoff ! I just made your sultanas scones and they were absolutely divine!! Thank you!

[@geoffsbakingblog]

Hi Luna, that's great. I am so glad you enjoyed them. Well done for making them.

[@neesargon3497]

Hi Geoff. I'm never really happy with my scones so I shall try your recipe and hope that I have better luck. Your's certainly look very good. Thank you.

[@geoffsbakingblog]

HI Nees. I hope they turn out well for you, let me know. Remember that you shouldn't overwork the dough.

[@henriettahenson]

Hi Geoff ...i live in devon ...famous for cream teas ...but im never very successful with making scones ... i like the turning of the dough ..perhaps thats the secret to a light texture ...will be giving your method a go for sure thankyou for your great tips....lol xxx♡♡♡

[@geoffsbakingblog]

HI Gillian. I haven't always been successful either. So I bought a Paul Hollywood scone mix, which still needed egg, butter and water, and they turned out perfectly. So for these sultana ones I decided to adopt basically the same method, and it seems to have worked out well.

[@HeidisHereAndThere]

I subbed! 😍 Thank you Sir, for sharing these. I'm making them this Sunday. Blessings from, Washington State USA ✝🌲💗😃

[@geoffsbakingblog]

Hello Heidi. Thanks for subscribing. I hope you enjoy the scones, I am sure they will be great.

[@BakingWithElliott]

A great little treat, with some clotted cream and jam. You can't go wrong. Great recipe as always Geoff!

[@geoffsbakingblog]

Hi Elliott, thanks very much.

[@missmaryhdream6560]

Just revisiting x ❤ making cheese 🧀 ones today. Clearing out fridge x using up scallions

[@geoffsbakingblog]

Hi Miss Dream. It is in an attempt to use up some cream that I am making scones today.

[@marikiuchi6723]

I was in U.K.when I was young. I tried your scones and they taste very good indeed.I felt like being back in UK .Thank you.

[@geoffsbakingblog]

Hi Mari, you are most welcome. I am glad you enjoyed the scones.

[@Beruthiel45]

Nice to have a plain flour plus baking powder recipe, when self raising flour is harder to find, here in Western Canada. Thank you. 😊

[@geoffsbakingblog]

Hi Beruthiel45. That's good, I am glad you find it useful. Remember that you can always make self raising flour from plain flour. For each 150g/6oz/ 1cup of plain flour just add 2 tsp of baking powder. But of course make sure you mix it in thoroughly before use.

[@Beruthiel45]

Thanks Geoff, I'll make note of that! 😊👍

[@isabelleferrand4717]

Hi, just wondering the name of the music at the beginning. Very peaceful to hear. Thanks!

[@geoffsbakingblog]

Hi Isabelle. Unfortunately I cannot remember the name of the music. It was taken from KZbin's free music library but I cannot find it there now.

[@isabelleferrand4717]

@@geoffsbakingblog thanks Geoff. Will try your scones tomorrow. Not not sure what is the difference between using eggs and just milk?

[@geoffsbakingblog]

@@isabelleferrand4717 Hi Isabelle. The use of the eggs makes the scones richer, because of the yolks, but also eggs are a raising agent, so they help the rise too.

[@isabelleferrand4717]

@@geoffsbakingblog thanks. Geoff. I didn't know that eggs helped the doough rise. Also I live in France and here self-raising flour is not very coming at all and the norm is rather to buy plain flour and add your own baking powder to it. So I was interested to see you see you add 20 grams of baking powder to plain flour because I can do that more easily than buying self-raising flour. Thanks again!

[@geoffsbakingblog]

@@isabelleferrand4717 Yes baking powder added to plain flour works well. If a recipe calls for self raising flour you can make your own by adding 2 tsp of baking powder to each 150g g of flour the recipe asks for.

[@deanneharrall1241]

Yes I like a cup of tea and a scone and butter, thank you they look delicious. Deanne x

[@geoffsbakingblog]

Hi Deanne, nothing better than a good cup of tea and a buttered scone.

[@susanfryer1616]

Scones are always nice anytime thankyou

[@geoffsbakingblog]

HI Susan. Yes, any time is a good time for a scone.

[@lyndajane9870]

I think I am partial to the round scone as thats what I grew up having. Looks delicious

[@geoffsbakingblog]

Hi Lynda Jane. I too enjoy the round ones, particularly for filling with jam and cream.

[@brucebowen100]

Thank you for the new video. There are two possible pronunciations of the word scone: the first rhymes with gone and the second rhymes with tone. In US English, the pronunciation rhyming with tone is more common. In British English, the two pronunciations traditionally have different regional and class associations, with the first pronunciation associated with the north of England, while the second is associated with the south.

[@geoffsbakingblog]

I am prone to scone when I see yon' scone.

[@missmaryhdream6560]

Hello Geoff, lovely recipe for me to try out. ❤ Bought an airfrier. Shall be trying these out in it. Thanks 🌸

[@geoffsbakingblog]

HI Miss Dream. What a good idea. Let me know how they turn out. I have an air fryer but I haven't baked in it.

[@zs9817]

Hi Geoff can you half the recipe? And use 1 egg. Thanks

[@geoffsbakingblog]

Hi Z S. Yes you can halve the recipe, which would mean just one egg. Then, instead of using egg to brush the top you can use a little milk.

[@zs9817]

@@geoffsbakingblog thank you for the reply. It's much appreciated Geoff.

[@susanfryer1616]

Look lovely thankyou

[@geoffsbakingblog]

Hi Susan, thanks very much.

[@merahkesumba]

I tried 3 times, but with margarine. But it doesnt rise and became stiff. What went wrong there?

[@geoffsbakingblog]

Hi Sha-rheen. I am sorry your scones haven't worked. The use of margarine, if it is the solid type that is chilled, shouldn't affect the rise. The two things that might affect the rise are 1 - if the baking powder is out of date, and 2 - if you over-work the dough. You will notice my dough was very sticky when I tipped it out and covered it in flour. I didn't work the dough much once I tipped it out, I just pulled the dough over onto itself a few times and then I gently rolled it out. If your dough is stiff it is either because there is not enough liquid in it, or because you have worked it too much causing the gluten to start forming.

[@emmapawih7568]

Nice sharing this video with us

[@geoffsbakingblog]

Hi Emma. You are welcome.

[@pollyhastings]

Geoff, I am now watching this scone video you posted almost 1.5 years ago! I recently found the scones recipe Queen Elizabeth sent in 1960 to President Eisenhower. I will give you a link here. I was wondering if you ever read her correspondence in this matter and if you have made the Queen's scone recipe? clickamericana.com/topics/food-drink/queen-sends-eisenhower-her-drop-scones-recipe-1960

[@pollyhastings]

Geoff, this is sent by Polly Hastings. I have no idea why it posted as from Jim, my husband!

[@geoffsbakingblog]

@@pollyhastings Hi Polly, I was just about to reply to Jim when I saw your second message. I think your computer was signed into your husband's google account when you sent your message. Anyway, thanks for the link. that is an interesting recipe. I may try it at some time. I am not sure reducing flour and milk and leaving the other ingredients as they are, as is suggested in the letter for a smaller number, is a good idea at all.

[@Anon.5216]

You need to reposition your microphone because your breathing and swallowing can be heard and the saliva in your mouth and it is not nice. Also the eggs should hve been beaten before being put in the bowl.

[@geoffsbakingblog]

Thanks for your expert advice. It is good to know just how many experts there are out there, almost making the videos unnecessary.