Scone recipe

• 250 g (8.8oz) self-raising flour
• 50 g (1.8oz) butter, cubed
• 125 g (4.4oz) sultanas
• 1 medium egg
• 100 ml (3.5fl oz) milk
• 30 g (1.1oz) caster sugar
• 1 beaten egg, for glaze
• 1 - 2 tbsp demerara sugar, for sprinkling

1. Preheat the oven to 200C/180C fan/gas 6.
2. From a height, sift the flour into a bowl and add a pinch of salt.
3. Rub in the butter until the mixture resembles fine breadcrumbs.
4. Stir in the caster sugar and sultanas, or whatever else you are using.
5. A bit of lemon zest would be nice too, perhaps.
6. Break the medium egg into a measuring jug and add enough milk to make up 150ml.
7. Whisk with a fork, then pour onto the dry mix, bit by bit.
8. Using your hands or a wooden spoon, mix it all together to form a dough.
9. Turn out the dough onto a lightly floured surface, then pat it into a circle about 1 1/2 cm thick.
10. Don't handle it too much or else the dough will become tough.
11. Cut out as many rounds as possible - the best scones comes from the first rolling.
12. Roll up the trimmings and cut out more scones to use up the dough.
13. Place the scones on a non-stick baking sheet and brush with a little beaten egg, then sprinkle with a little sugar.
14. Bake the scones at the top of the oven for 12-15 mins or until they're light golden.
15. Cool on a wire rack for 10 minutes or so, then enjoy warm with lashings of jam and cream.

flour, butter, sultanas, egg, milk, caster sugar, egg, sugar

Taken from www.lovefood.com/guide/recipes/19958/scone-recipe (may not work)