Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
Put the flour
baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug
then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft
sticky dough.
Turn out onto a lightly floured work surface
knead lightly and work in the sultanas
if using. Roll out to a rectangle about 2cm/¾in thick.
Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk
or any egg and milk left in the jug.
Bake for 12–15 minutes
or until the scones are well risen and a pale
golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
To serve
split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
