Quark Sultana Scones

Step 1

Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Mix the flour and baking powder together, add the butter and use your fingertips to rub it into the flour. Alternatively pop it in a food processor and whizz to make fine crumbs.

Step 2

Stir the sugar and sultanas into the mix. In a separate bowl, add 90ml cold water to the pot of Graham’s Quark and stir well to mix. Make a well in the centre of the dry ingredients, add the Quark and mix to a soft dough with a round bladed knife. Keep Graham’s Quark tub to one side.

Step 3

Roll out the dough on a lightly floured surface and a rolling pin until 2.5cm thick. Use a 7.5cm plain round cutter to press out 9 -10 scones, re-rolling the dough as necessary.

Step 4

Transfer the scones to a baking tray and brush the last bit of the Quark from the tub on top of the scones. Bake them for 12-15 mins until risen and golden brown on top.

Step 5

Cool for 10-15mins, then serve warm, split and spread with jam. For a not-too-naughty treat top the scones with a bit more Quark too. 

Enjoy!