Light Sultana Scones

• self‑rising flour↗500g g

  sifted, plus extra for dusting

• soft butter↗175g g

  cut into small pieces

• granulated sugar↗3 tbsp tbsp
• sultanas↗150g g
• eggs↗2

  lightly beaten

• milk↗a splash of

  plus extra for greasing

• clotted cream and jam

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Line a large baking tray with parchment paper. Place the flour and butter into a large bowl. Gently begin rubbing the butter into the flour with your fingers, allowing it to fall from a short height above the bowl. This adds air to the scones, making them wonderfully light. Continue until the mixture resembles fine crumbs.

2. 2

   Add a pinch of salt, sugar, raisins, eggs and enough milk for the mixture to come together into a soft dough. The amount of milk will depend on the size of the eggs, the softness of the butter and the room temperature. Be careful not to over‑mix, otherwise the dough will become tough.

3. 3

   Turn the dough onto a lightly floured surface. Generously dust the rolling pin with flour and roll the dough to a thickness of 2 cm. Cut it into squares or triangles with a sharp knife, then transfer the scones onto the prepared tray, leaving space between them to expand. Brush the tops lightly with milk, then bake for 10 minutes. Let cool until warm and serve with clotted cream or butter and jam, if desired.