Ingredients:
- 450g self raising flour sifted
- 15g caster sugar
- 25g mixed seeds
- 50g sultanas
- 110g butter chopped
- 1 egg whisked
- 200mls milk
Method:
- STEP 1
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
- STEP 2
Sift the flour into a baking bowl.
- STEP 3
Add in the caster sugar, seeds and sultanas
- STEP 4
Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- STEP 5
Add the whisked egg to the milk and Using a fork stir the egg and milk into the flour – and mix to a soft, sticky dough.
- STEP 6
Turn out onto a lightly floured work surface, knead lightly. Roll out to a rectangle about 2cm thick.
- STEP 7
Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking tray. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- STEP 8
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.