- 100g butter
- 50g wholemeal flour
- 400g self-raising flour
- 100g caster sugar
- 2 heaped tsp baking powder
- 100g sultanas
- equal parts of milk and water, to mix
Preheat the oven to 210°C (190°C fan/gas mark 5) and grease a baking tray.
Put the butter in a small pan on a low heat until melted.
Sift the flour, sugar and baking powder into a bowl. Make a hollow in the centre of the mixture and pour in the melted butter.
Mix it all together using your hands or a flat-bladed knife. Add in the sultanas and stir to mix.
Add a little of the milk and water to make the scone mixture hold together without crumbling. (Don't add too much or the mixture will become very sticky.)
Gently form the mixture into a flat round shape, patting it flat with your hands. Cut into rounds, using a cutter, and transfer to the baking tray.
Bake in the preheated oven for 25–30 minutes or until golden brown on top. Serve with butter, or jam and clotted cream.
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