Big Fat Scones

Everyone I know loves scones and if you serve these scones everyone will probably love you! Just like pastry scones don't like too much handling, so keep your hands cool and use the tips of your fingers. This will make 8 large scones, serve warm smothered in clotted cream and jam. I'll let you choose which goes on first!

You will need:

1 lb Self raising flour

2 tsp baking powder

3 oz butter

2 oz caster sugar

2 eggs

8 fl oz milk

2 oz Sultanas (optional)

Method:

Preheat the oven to 220ºC.

Sieve the flour and baking powder into a bowl.

Add the butter (cut into small cubes)

Rub together using your fingertips, being careful not to over rub it.

Add in the caster sugar and stir.

In a separate jug beat together the eggs adding in the milk.

Pour a little into an egg cup and put aside for later.

Add the wet ingredients gradually to the dry stirring in using a knife as you do with pastry, but unlike pastry you want the texture to be wetter.

If you want to add fruit then stir it in at this point

Place onto a floured surface and flatten to nearly an inch thick.

Use a 2 inch cutter and place the scones onto a greased baking tray.

Brush each scone with the milk mix from the egg cup.

Cook in the oven for 10-15 minutes, or until they have risen nicely and are golden on top.

Serve fresh and warm or freeze. (If you can resist!)

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