Makes 12, prep time 15 minutes, cooking time 10-12 minutes
INGREDIENTS
450g strong white flour
5tsp baking powder
A pinch of salt
75g unsalted butter, cubed
75g caster sugar
150g sultanas
2 free-range eggs
(plus one beaten for glazing)
250ml full-fat milk
2 tbsp of brown sugar
TO SERVE
400g clotted cream
Raspberry jam
Fresh raspberries
Icing sugar
METHOD
Preheat the oven to 220ºC and grease a large baking sheet.
Sift the flour, baking powder and salt together in a bowl.
Add the cubed butter, using your fingers, rub until the mixture resembles breadcrumbs.
Stir in the sugar, sultanas and eggs. Pour in the milk a little at a time, stir to form a smooth dough.
Dust the counter top with flour. Roll the dough out to a thickness of 2cms.
Using a 5cm pastry cutter, cut out the scones, (approx 12) and place on the baking sheet.
Brush with egg and sprinkle with brown sugar. Bake for 10-12 minutes, until golden-brown.
Remove from the oven and cool on a wire tray.
To serve: halve the scones, add a spoonful of clotted cream, fresh raspberries, top with raspberry jam and dust with icing sugar.
