This is an old classic and a family favourite. Just yummy with some strawberry jam and fresh cream.


  • 225 g self-raising flour
  • pinch of salt
  • 55 g butter
  • 40 g sultanas/raisins (optional)
  • 25 g caster sugar
  • 150 ml milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)


  1. Mix together the flour and salt and rub in the butter.
  2. Stir in the sugar and sultanas and then the milk to get a soft dough.
  3. Turn on to a floured work surface and knead very lightly. Pat out to a round 2 cm thick. Use a 5 cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  4. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well-risen and golden.