Delicious Home-Made Scones, serve with jam and a dollop of Clotted Cream, enjoy with a cup of tea, lovely! Ingredients makes 12-15 150g salted butter 600g plain flour 150g caster sugar 40g baking powder 280g sultanas 190g double cream 190g milk 2 eggs, beaten with a pinch of salt for an egg wash Method • Preheat oven to 220 degrees C. • Rub butter into the flour in a mixing bowl. Add the sugar and baking powder. Add the sultanas and mix until they are evenly distributed. • Add the cream and milk and mix until all the ingredients are bound together. Lightly dust your work surface with flour and turn the dough out onto it. Press down, then fold in half, then press down again, fold again the opposite way, then repeat, until you have a rough square. Flour the top and bottom of the dough, cover with a tea towel and rest in a cool place for 15 minutes. • Lightly flour the work surface and then roll the dough out to a thickness of 2 ½ -3cm. Brush off any excess flour. Cut out the scones into squares with a sharp knife about 6cm square. • Lay on a baking tray, making sure that the scones are not too close together. Roll out any scraps of dough and cut some more scones until you have used all the dough. • Glaze the scones with the egg wash. Wait for 2 minutes, then glaze again. • Turn down the heat in the preheated oven to 200 degrees C bake the scones for around 20 minutes until they are well risen and the top and underside is golden brown. Free delicious recipes from Pudding Pie Cookery School!