Scones

• 
  
• 
  
• 
• 
  
• 75g (3oz) butter
• 250g (8oz) self-raising flour
• 50g (2oz) sultanas
• 150ml ( ¼pint) milk, plus a little extra for glazing

Heat oven to Gas 7, 220°C, fan200°C. Lightly dust a non-stick baking sheet with flour.

Rub butter into the flour with your fingertips in a large mixing bowl, until the mixture resembles breadcrumbs.

Stir in the sultanas, add the milk and mix to a smooth, soft and spongy dough. Turn out onto a lightly floured work surface and knead lightly for 1-2 minutes until smooth.

Press or roll out the dough to a thickness of 2.5cm (1in). Using a 7cm (3in) plain biscuit cutter, cut out 6 rounds, brush the tops with a little milk, and dust with flour, place on a baking sheet and cook in the oven for 12 minutes, until lightly golden and risen.

Remove from the oven and eat hot or warm with jam and butter or whipped cream