Sultana Scones

Preparation time 15 minutes
Cooking time 15 minutes
  • 8oz (225g) plain flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 11/2 oz (40g) butter
  • 1 oz (25g) castor sugar
  • 2 oz (50g) sultanas
  • 1/4  pint soured  milk
  • Milk for glazing
Sift together the flour baking powder and salt, cut up the butter and rub it into the flour with your fingertips until it resembles breadcrumbs. Add the sugar and sultanas. Gradually and the soured milk (prepare this by mixing half a tablespoon of fresh lemon juice to quarter pint of milk). Mix to a light dough using a round bladed knife.
Turn the dough onto a lightly floured surface and knead lightly until smooth. Roll out the dough  2in thick and cut the scones out with a 2 in fluted pastry cutter. Re-knead the off cuts of the dough lightly to make more scones. Place on an ungreased heated baking tray, brush the tops with milk and bake near the top of the oven (unless you have a fan oven) which means you would bake in the centre of the oven, Gas mark 8 450F 230C for about 15 minutes. Cool on a wire rack.
Serve warm with butter or clotted cream and jam.