Makes 16 small scones

Ingredients

• 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)

Method

• 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!