Quick Scones

200g of self raising flour

50g caster sugar

50g soft butter cut into cubes

1/4 teaspoon salt

100g sultanas

1 free range egg

5 tablespoons of milk

Filling of your choice

Set the oven to 220 C 425 F/gas mark 7

Sift flour into a large mixing bowl and add the sugar salt and butter. Using your finger tips rub the butter and flour mixture together until it resembles fine bread crumbs, then mix in the sultanas.

In a cup beat the egg and add the milk. Add the main part of this mixture to the large bowl, leaving a little for later.

Stir your scone mixture together until if forms a soft dough of even consistency.

Using your hands divide the mixture into 10 evenly sized balls, which you can place on a lightly greased baking tray and flatten with the palm of you hand. Brush the tops of the scones lightly with the remains of the eggy mixture.

Bake in the oven for about 10mins or until they are golden

Remove from the oven and place scones on a wire rack to cool.

These scones taste great cut in half, spread with butter and your favorite jam

Alternatives

For a plain scone leave out the sultanas or choose alternatives such as glace cherries or chocolate drops - or go savoury with cheese and herbs.