A British classic recipe for afternoon tea. Serve with clotted cream and jam for the ultimate combo!
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Ingredients
• 225g Self raising flour
• Pinch of salt
• 55g Butter
• 25g Caster sugar
• 25g Sultanas
• 150ml milk
• 1 Free-range egg, beaten, to glaze (alternatively use a little milk)
Method
- Heat the oven to 200C Fan and lightly grease a baking tray.
- Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk and sultanas to get a soft dough.
- Move the dough to a floured work surface and knead very lightly. Pat out to a round 2cm thick Use a 5cm cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.
- Cool on a wire rack and serve with butter, jam and clotted cream for the ultimate scone.