Ingredients - makes 8 or 9 scones

110g butter (cold)

340g s/r flour

60g sultanas

50g sugar

90g plain yoghurt

40g milk

1 egg

Preparation Method

Preheat oven to 200C / 180 fan / Gas 6.

Rub the butter in to the flour until it resembles bread crumbs.  Add the baking powder, sugar and sultanas and mix well.

Beat the egg with the yoghurt and milk and stir into the flour mixture.

Don't knead the mixture, just gently bring it together with a fork.

Tip out onto a floured work surface and press out with your hands to about 3cm high and use a 6 cm round cutter to stamp out the scones.

Put some milk into a saucer and dip the tops of the scones in it, then place on to a baking sheet (milk side on top!)

Bake for 15/18 mins.

Note: Don't over work the dough or it'll be tough and chewy when cooked.

Suggested fillings.

If you don't like sultanas then leave them out.

Tear cooled scones apart and sandwich with jam and whipped double or clotted cream.