First pre-heat your
Sieve all the dry ingredients together. Rub in the butter. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 2½ cm/1 inch thick and stamp into scones. Put onto a baking sheet. Brush with egg wash and sprinkle with granulated sugar.
Bake in a hot oven for 10–15 minutes until golden brown on top. Cool on a wire rack.
Serve split in half with home-made Raspberry Jam and a blob of whipped cream.
Whisk 1 egg with a pinch of salt. This is brushed over scones and pastry to help them to brown in the oven.
Add 110 g/4 ozs plump sultanas to the above mixture when the butter has been rubbed in. Continue as above.
© 1989 Darina Allen. All rights reserved.