300g Self-raising Flour (plus some extra for dusting the work surface)
Pinch of Salt
75g Butter, cut into 2.5cm cubes
50g Caster Sugar
180ml Milk (semi-skimmed or whole)
Milk to glaze
Preheat the oven to 220˚C/425˚F/ Gas Mark 7. Set up the large work bowl with the dough blade. Add the flour, salt and butter and process until the mixture resembles fine breadcrumbs. Add the sultanas and sugar, then mix using the ‘DOUGH’ button until combined.
Remove the small pusher. Press the ‘DOUGH’ button, and with the appliance running, add the milk through the small feed tube until the mixture starts to produce a ball of dough and cleans the inside of the bowl.
Lightly dust your work surface with a little flour. Turn the dough onto your floured work surface and roll out to approximately 1cm thick. Using an 8cm cutter, cut into 10-12 rounds. Place on a baking tray and brush with some milk.
Bake for 8-10 minutes or until golden brown.
Serve warm or cold with butter and jam.
Cheese scones: Replace the sugar with 100g grated cheese and add 1tsp fennel seeds for extra flavour.