This straightforward recipe for sultana-studded scones is just the ticket for a quick afternoon treat.
225g/8oz self-raising flour, plus extra for dusting
1 tbsp baking powder
2 tbsp caster sugar
50g/2oz cold butter, cut into cubes
1 free-range egg
75ml/3fl oz milk
30g/2oz sultanas
Preheat the oven to 200C/400F/Gas 5.
Place the flour, baking powder and sugar in a food processor and pulse briefly to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Transfer the mixture to a bowl and make a well in the centre.
In another bowl, beat together the eggs and milk, reserving a tablespoon of the mixture to use as an egg wash. Add the rest to the flour mixture, along with the sultanas, stirring until the mixture comes together to form a dough. Turn out onto a floured work surface and knead briefly until the dough is smooth.
Gently press the dough out to a thickness of about 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.
Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.
To serve, cut each scone in half and serve with clotted cream and strawberry jam.
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