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.
Turn the soft, sticky dough on to a lightly floured work surface. Knead until smooth, then shape into a 2.5cm (1in) thick circle.
Dip the cutter in flour, then use to cut rounds from the dough. Re-form, if necessary, to cut sufficient scones.
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.
- 225g self-raising flour , plus extra for dusting
- ½ tsp salt
- 50g sultanas,
- 60g butter, cubed
- 30g sugar,
- 150ml milk ,
- 1 egg, beaten
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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