For a taste of Cornwall try these scrumptious scones! For the softest scones, handle the dough as lightly as you can.
These are truly delicious and go perfectly with a good cup of tea.
- 450 g (1lb) self-raising flour, plus extra to dust
- 100 g (3½oz) butter, chilled and cubed
- 50 g (2oz) caster sugar
- 100 g (3½oz) sultanas
- 200 ml (7fl oz) semi-skimmed milk
- 3 medium eggs
- Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking tray.
- In a food processor, whiz the flour, butter and sugar until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the sultanas.
- In a large jug whisk the milk with 2 of the eggs, then stir into the dry ingredients using a blunt-ended cutlery knife to make a soft dough.
- Turn the mixture on to a floured surface, bring together and pat down until 2.5cm (1in) thick. Cut out rounds with a 5cm (2in) fluted cutter and transfer to the floured baking tray. Beat the remaining egg and brush a little over the tops of the scones.
- Bake in the oven for 10-12min until golden brown and risen. Cool on a wire rack before serving with cream and jam.
Enjoy eating these off your Ali Miller plates and with a good cup of tea!