Mark’s sultana scones


Mark’s sultana scones
  • 830g strong white bread flour
  • 30g fresh yeast
  • 30g sunflower oil
  • 18g salt
  • 9g sugar
  • 1 egg
  • 330g milk (weigh liquids for a more accurate measure)
  • 230g water
  1. Weigh out all the ingredients. Make a well in the centre of the flour and crumble the yeast into it before pouring in the oil. Add the salt and sugar to the side of the bowl, making sure they don’t touch the yeast.
  2. Add the milk, egg and water to the bowl before bringing everything together to form dough.
  3. Turn the dough out on to the work surface. Knead by pulling and stretching the dough to build up the gluten. This will take 10-12mins.Don’t cheat on this or you’ll end up with a brick!
  4. When you’re sure it’s kneaded properly place in an oiled bowl to prove. This does not have to be put in a warm place.
  5. When the dough has doubled in size (2-4 hours - the longer the better) take out of the bowl and gently knock back.
  6. Cut into pieces, shapes or baguettes and prove once more. When you gently push a finger into the dough and the fingerprint does not come back out, they’re ready.
  7. Bake in a hot 200C/Gas6 oven until golden brown and hollow sounding when knocked, anything from 20-30mins.
  8. Tip – Remember to knead, knead, and knead!
  9. Don’t use all your dough up for the sake of it, instead keep some back and refrigerate it.
  10. Then add it to your next batch of bread and it will give it an extra taste dimension.



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