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1
Preheat the oven to 200C/180C fan/gas 6.
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2
From a height, sift the flour into a bowl and add a pinch of salt.
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3
Rub in the butter until the mixture resembles fine breadcrumbs.
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4
Stir in the caster sugar and sultanas, or whatever else you are using.
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5
A bit of lemon zest would be nice too, perhaps.
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6
Break the medium egg into a measuring jug and add enough milk to make up 150ml.
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7
Whisk with a fork, then pour onto the dry mix, bit by bit.
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8
Using your hands or a wooden spoon, mix it all together to form a dough.
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9
Turn out the dough onto a lightly floured surface, then pat it into a circle about 1 1/2 cm thick.
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10
Don't handle it too much or else the dough will become tough.
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11
Cut out as many rounds as possible - the best scones comes from the first rolling.
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12
Roll up the trimmings and cut out more scones to use up the dough.
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13
Place the scones on a non-stick baking sheet and brush with a little beaten egg, then sprinkle with a little sugar.
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14
Bake the scones at the top of the oven for 12-15 mins or until they're light golden.
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15
Cool on a wire rack for 10 minutes or so, then enjoy warm with lashings of jam and cream.
