Scones are a perfect tea-time treat, whether jam and cream, topped plain or including sultanas or raisins
450 g Self-Raising Flour
2 level Tsp Baking Powder
50 g Caster Sugar
100 g Unsalted Butter, softened, cut into pieces
2 large Eggs
handful Sultanas or Raisins
Preheat the oven to 220 C
Put the Flour, Baking Powder and Sugar in a large bowl
Add the Butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
Crack the Eggs into a measuring jug, then add enough milk to make the total liquid 250 ml
Stir the Egg and Milk into the Flour mixture – you may not need it all – and mix to a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas
Roll out to a rectangle about 2 cm thick
Cut into as many rounds as possible with a 5cm cutter and place them on the prepared baking trays
Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug
Bake for 15 minutes, or until the scones are well risen and a pale, golden-brown colour
Lift onto a wire rack to cool
Eat as fresh as possible.
To serve, split the scones and serve with strawberry jam on the Scones along with a good dollop of clotted cream.