Makes 16 small scones
- 450g self raising flour
- 2 tsp baking powder
- 50g caster sugar (I use golden)
- 100g butter, softened and cut into small pieces
- 2 eggs
- Milk (see below for amount)
- Sultanas (optional)
Note: You will need a 5-6cm fluted cutter (I use a 58mm one)
- Preheat oven to 220C/200C Fan/Gas 7
- Lightly grease or line 2 baking trays
- Put the flour, baking powder and sugar into a large bowl.
- Add the butter and rub with your fingertips until it resembles fine breadcrumbs – this can take a few minutes
- Crack the eggs into a measuring jug and pour in enough milk to make the total liquid 300ml. Mix together.
- Stir the egg and milk mixture into the dry ingredients slowly – you might not need all of it. Stir until you have a soft, sticky dough.
- Knead the dough lightly on a floured surface and work the sultanas in at this stage if using them – judge the amount on preference.
- Roll the dough to 2cm thick and cut into as many pieces as possible with your cutter. Re-roll scraps until you’re done.
- Brush the tops with the leftover egg/milk mixture or just a little milk.
- Bake for 12-15mins, or until the scones are well risen and a pale, golden-brown colour.
- Cool on a wire rack and serve with strawberry jam and clotted cream!