Buttery and studded throughout with sweet sultanas, these scones are an afternoon tea delight.
50g/1¾oz unsalted butter, plus extra for greasing
225g/8oz self-raising flour
½ tsp baking powder
pinch of salt
25g/1oz sugar
25-50g/1-2oz sultanas
1 free-range egg
150ml/5fl oz milk, plus extra for brushing
Preheat the oven to 220C/425F/Gas 7. Grease a large baking tray with butter.
Sift the flour and baking powder into a bowl and add the butter. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add a pinch of salt.
Stir in the sugar and sultanas, followed by the egg. Gradually add the milk, stirring until the mixture comes together to form a rough dough (you may not need all of the milk). Lightly knead until the dough is smooth.
Turn the dough out onto a floured work surface and roll out until it is 1cm/½in thick. Cut out scones with a round 3cm/1½in cutter. Place the scones onto the baking tray and brush with milk.
Bake the scones for 10 minutes, or until golden-brown and cooked through.
Serve the scones warm, cut in half and spread with jam and clotted cream.
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