Sultana scones with jam and clotted cream

Preparation

• 1
  1. Preheat the oven to 220 degrees, 200 degrees fan oven.
• 2
  2. Sieve the flour into a large bowl, then mix in the salt and baking powder.
• 3
  3. Cut the butter into small pieces, drop them into the bowl and rub into the flour until the mixture looks like breadcrumbs.
• 4
  4. Add the sugar, sprinkle in the sultanas and stir them into the mixture.
• 5
  5. Make a well in the centre and add milk, a little at a time, stirring it in thoroughly with a knife each time. Use just enough milk to make a fairly soft dough.
• 6
  6. Draw the dough together with your hands to form a ball, and quickly and lightly roll it out on a floured surface. The dough needs to be at least 2.5 cm deep, preferably 3 cm, to make the scones tall enough. Use a 6cm cutter with a plain edge to cut out the scones, placing them on a lightly greased baking tray.
• 7
  7. Beat the egg together with a little milk, then brush lightly onto the top of each scone. Bake in the preheated oven for 10 minutes, or until golden brown and well risen. Leave to cool for a few moments on a wire rack, then eat and enjoy!
• 8
  This amount of dough should make about a dozen scones. They are traditionally round, but some people prefer to cut them into triangles rather than use a circular cutter.