INGREDIENTS:
450g x SR Flour-sifted
Pinch salt
110g x Butter-room temperature
Pinch baking powder
110g x Caster sugar
65g x Sultanas-roughly chopped
250ml x Milk
METHOD:
1.
Turn the oven to 200oC
2.
Place the flour, salt and butter into a bowl and run together.
3.
Add the sugar, baking powder, sultanas and most of the milk and gently bring together.
4.
Now roll out the mix to a thickness of 2-2.5cm on a floured surface.
5.
Cut using a fluted or plain cutter and place on a tray covered with baking parchment paper. Leave a generous gap between each one.
6.
If you want a glaze on the top brush the top of each scone with egg yolk.
7.
Now place the tray into the oven and bake at 200oC for five minutes, then once the scone has some light colour turn the oven down to 160oC until golden and light.
8.
Remove from the oven and immediately move to a wire rack until cool.
9.
Best served warm with strawberry jam and clotted cream.