Classic Homemade Sultana Scones

Preheat your oven to 220°C (200°C fan/Gas 7) and line a large baking tray with baking parchment. In a large mixing bowl, combine the self-raising flour and softened butter. Use your fingertips to rub the butter into the flour, lifting the mixture up as you go to incorporate air. Continue until the mixture resembles fine breadcrumbs.

Stir in a pinch of salt, the caster sugar, and the sultanas. Make a well in the center and add the lightly beaten eggs along with enough milk to bring the mixture together into a soft, slightly sticky dough. Be careful to handle the dough gently; overworking it will result in heavy, tough scones.

Turn the dough out onto a lightly floured surface. Roll it out gently to a thickness of about 2cm. Use a sharp knife to cut the dough into squares or triangles, or use a floured round cutter. Transfer the scones to the prepared baking tray, leaving space between them. Brush the tops with a little extra milk and bake for 10 minutes until golden brown. Let them cool slightly on a wire rack before serving.