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fyeahnomnoms: Chocolate Poundcake w/ Blackberry Jam | Cafe Grumpy | 7th Ave | Park Slope by Arancia Project on Flickr.
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prettygirlfood: Classic Scones 500g plain flour35g baking powder1 pinch of salt75g unsalted butter, room temperature100g caster sugar150g golden sultanas2 medium eggs165ml whole milkegg for egg wash Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water. In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface. Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour. Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.
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