cake

Scones
1. 

75g butter, chilled and cut into cubes, plus extra for greasing
350g self-raising flour, plus extra for dusting
1 1⁄2 tsp baking powder
30g caster sugar
75g sultanas
100ml to 150ml milk
2 large eggs, beaten

Preheat the oven to 200°C and lightly grease a large baking sheet.

Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible, then rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar and sultanas, then pour 100ml of the milk and all but a tablespoon of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.

Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a slab about 2cm deep. Cut out as many rounds as possible from the first rolling with a 6cm cutter and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until the mix if finished.

Brush the tops of the scones with the reserved egg and bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.

Serve with home made jam and proper clotted cream

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