*Sultana Scones*
Makes about 14

Making good scones is easy as long as you don't overhandle the dough.  Tender and moist, wrap them in a clean tea towel after baking to help to keep them that way.  Served warm with lots of butter and preserves, these are wonderfully delicious . . .

8 ounces self raising flour
1 tsp baking powder
2 ounces softened butter
1 ounce caster sugar
2 ounces sultanas
1 large egg
milk

Pre-heat the oven to 220*C/425*F.  Line two baking trays with baking parchment and set aside.

Measure the flour and baking powder into a large bowl.  Add the butter and rub it into the flour mixture with the tips of your fingers, until the mixture closely resembles fine breadcrumbs.  Stir in the sugar and the sultanas.

Beat the egg together with enough milk to make a total of 150 ml of liquid.  Stir this mixture into the flour mixture to make a soft, but not sticky dough.  You don't want it to be too dry, or too sticky.

Turn out onto a lightly floured board.  Knead lightly a few times, then pat out to 1/2 inch thickness.  Cut into rounds with a 2 inch cutter, then place them onto the prepared baking trays.  Brush the tops with a little milk.

Bake for about 10 minutes, until golden brown and nicely risen.  Lift onto a wire rack to cool and then wrap in a clean tea towel to serve.  Delicious!