Master Baker Sultana Scones Recipe
Baker’s shop traditional large-scale recipe for English sultana scones. This traditional British sultana scone recipe stayed a firm favourite with the British public throughout the 20th century. Scones are one of the most profitable mark-up bakery goods, but are super easy to make at home too.
In this scone recipe, the dough is pinned out in circles and divided into four pieces, though not cut right through to the base. Some bakers keep the centre slightly higher than the sides to improve the appearance of the scone.
The fat is creamed up in the bay of the flour rather than being rubbed into the flour. This ensures better mixing. As the moist dough rests before baking, the sultanas have a chance to absorb some of the moisture and plump up a little. Moist sultanas in baked goods set many bakery shops breads apart – I think home bakers tend to forget to rehydrate dried fruit. This scone recipes takes the thinking out of that problem.
These scones stay nice and soft until the next day.
Be careful adding the milk. Too much, and your scone dough will be too sticky to handle, too little and your scones will be a little on the dry side.
To make this in a smaller batch at home, divide the quantity by 4. The dough will make 2 large rounds which will give you a total of 8 large sultana scones.
The recipe quantity given makes approximately 40 scones.
If you have no cream of tartar, you could substitute the combined cream of tartar and bicarbonate of soda weights with baking powder. However, most bakers believe that cream of tartar and baking soda gives optimal results in scone recipes made with milk. In Ireland the more commonly used buttermilk replaces the need for cream of tartar in scone dough.
If you don’t use lard for religious or other reasons, it may be substituted with a good white vegetable cooking fat. The butter can be substituted for a good quality firm cake margarine.
What is egg wash?
Egg wash or bun wash is a moist mixture made from either whisked egg and water or milk, with a little sugar added. A simple syrup is sometimes used instead when egg wash is called for. The uncooked dough or cooked bread / buns are gently glazed with the wash using a pastry brush. The wash gives a lovely colour to the surface of baked goods.
I find silicone pastry brushes to be much more gentle than the old traditional bristle pastry brushes for glazing scones. The old bristle brushes are fine for glazing pastry, but you need something much softer for bread and scone dough.
Simple Egg Wash Recipe
Don’t use too much sugar or this will make the bread or buns sticky
- 140 ml milk
- 1 egg
- A little sugar to sweeten
Whisk all together and use as required, brushing on dough gently with a silicone pastry brush
Syrup Recipe for Bun Wash
Syrup may also be used as bun wash, if preferred
- 160 ml water
- 225 g / 1/2 lb sugar
Boil together for a few minutes and keep as a glaze stock for applying to unbaked or baked bread or buns with a pastry brush.