INGREDIENTS

• ½ cup of milk
• 8 oz. butter
• 2 lb. self raising flour
• 2 tsp. baking powder
• 6-7 oz. sugar
• 1 tsp. vanilla extract (optional)
• 4 eggs

NOTE:

The scones can be individually wrapped in foil and frozen. A few can be defrosted at a time in their foil and then reheated in an oven for a few minutes just before serving or, if no time, reheat frozen wrapped scones in a hot oven for about 10 minutes, removing the foil for the last few minutes.

MAKES: 16 scones | PREP: 30 mins | COOK: 15 mins

1. Soak the sultanas in a little milk overnight to plump them up (but not essential).
2. Soften the butter and sift the self raising flour. Rub the butter and flour into the baking powder until the mixture is fine.
3. Drain the sultanas, keeping the milk to one side. Stir the drained sultanas and sugar into the butter/flour mixture.
4. Beat the eggs with the milk from the sultanas, adding more if necessary. Retain a little to brush over the scones before baking.
5. Add the beaten eggs and vanilla to the mixture and very gently knead the mixture by hand into one lump, adding just a little more milk if still floury. Do not over handle the mixture.
6. Gently roll out to about 1½ inches in thickness and cut out.
7. Place on well buttered baking trays. Brush with a little of the retained egg mixture and bake in a moderately hot oven, 200°C / Gas Mark 6, for 15 minutes, turning the trays for even cooking.
8. Serve immediately.