2 cups self-raising flour
1/2 cup of sultanas
1 cup milk
2 tablespoons soft butter
Extra flour for rolling
1 egg yolk
2 tablespoons milk
Pre-heat oven 200 -220 degrees.
Sift flour into a large bowl.
Rub butter into flour using your fingertips.
Add milk and mix quickly using a knife until a moist dough is formed.
Turn out onto a floured board.
Press out scone mix until it is approximately 2.5cm thick.
Cut dough using a scone cutter.
Place scones close together on a greased oven tray.
Beat an egg yolk and 2 tablespoons of milk together.
Brush scones lightly with egg and milk mix.
Bake in a oven for 10 – 15 minutes.
Serve hot or cold with butter or jam and cream.