Instructions

1. 1

   Preheat the oven to 220°C (425°F/Gas 7). Sift the flour and the salt into a large mixing bowl, then add the sultanas and mix together. Rub in the butter with your fingertips, until the mixture resembles coarse breadcrumbs, then mix in the sugar. Make a well in the centre and pour in the milk, then stir together, bringing in the flour from the edges, with a knife or spoon.

   
   

2. 2

   Turn the soft, sticky dough on to a lightly floured work surface. Knead until smooth, then shape into a 2.5cm (1in) thick circle.

   
   

3. 3

   Dip the cutter in flour, then use to cut rounds from the dough. Re-form, if necessary, to cut sufficient scones.

   
   

4. 4

   Place the scones on a baking tray and brush the tops with a little beaten egg. Put the tray on to the top shelf of the oven and bake for 12–15 minutes, or until golden. Remove from the oven and cool on a wire rack. Serve while still warm.