- 450g self-raising flour
- 115g soft margarine
- 85g caster sugar
- 85g sultanas
- 1 egg, beaten
- 200ml milk
- Strawberry jam and clotted cream to serve
Preheat the oven to 200°C (180°C fan/gas mark 6). Add the flour and margarine to the bowl of an electric mixer and mix together until it resembles fine crumbs. Stir in the sugar and sultanas.
Add the egg and gradually mix in 150ml of the milk to make a soft dough. Turn out on to a floured surface and knead lightly, then roll out thickly to a generous 2cm thickness, or two fingers.
Stamp out circles using a 7cm fluted biscuit cutter and transfer the scones to a lightly oiled baking sheet.
Knead the trimmings and continue rolling and stamping until you have made eight scones.
Brush the top of the scones with a little of the remaining milk, then bake for 10–15 minutes until well risen and golden brown.
Serve warm, split and topped with jam and clotted cream.
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