- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze of lemon juice
- 100g sultanas
- beaten egg to glaze
- jam and clotted cream, to serve
- Heat oven to 220C/200C fan/gas 7.
- Tip the flour into a large bowl with the salt and baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
- Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a knife – it will seem wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat or roll out to 4cm deep.
- Take a 5cm cutter and dip it into some flour. Press into the dough, then repeat until you have used it all. Press what’s left of the dough back into a round to cut out more.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top.
- Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.