Ingredients

• 200g/7oz self-raising flour
• 1 tsp baking powder
• 50g/1¾oz butter or margarine, cut into small pieces
• 40g/1½oz caster sugar
• 50g/1¾oz sultanas
• 1 lemon, grated rind, optional
• 125ml/4fl oz milk
•   beaten egg, to glaze
•   butter, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6. Sift the flour and baking powder into a large bowl, then rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and lemon rind, if using. Make a well in the centre and pour in enough milk to make a soft, spongy dough.
2. On a lightly floured surface, knead the dough briefly until just smooth. Roll or press out to a 2cm thickness and, using a 6cm plain or fluted cutter, cut into rounds. Gather up the trimmings, roll out and cut out more rounds until all of the dough is used up.
3. Place the scones on a baking sheet, brush the tops with beaten egg and bake for 10–12 minutes until well risen and golden brown. Leave to cool slightly on a wire rack. Split in half, spread with butter and serve warm.

Notes