1 kg Self Raising Flour
250g Butter (unsalted)
1/2 tsp Salt
15g Baking Powder
175g Sultanas

375ml Milk (Full-Cream)
175g Caster Sugar
1 Egg
A Capful of Vanilla Extract

180C,
17 Min, turn halfway

Sieve the flour, and baking powder into the butter and rub into fine bread crumbs. Add the salt and the sultanas.

Mix the Milk, Sugar, Egg and Vanilla and mix throughly.

Add almost all of this liquid to the dry ingredients – keep some back for Egg Wash.

Mix with a spatular until it comes together, do not over work it.

Pour out onto a lightly floured table and roll 1 inch thick.

Cut into Scone rounds and put on baking sheet, brush with the remaining liquid left over from above.

Pop into a pre-heated over at 180c for 8 and a half minutes, rotate the tray so that back is at the front etc and bake for a further 8 and a half minutes.

Leave to cool and serve with Jam and Cream and a Pot of Tea.