My mother makes the best scones on earth. When I was in university I lived at home, and I used to leave early on Thursdays to get home in time for the scones to be taken out of the oven. They are best eaten slightly warm with as much butter as your heart can handle. Not butter substitute, REAL butter.
Ingredients
2 oz butter
1lb self-raising flour
4 oz caster sugar
4 oz sultanas
½ pint fresh milk
Beaten egg to glaze
Method
Rub four, sugar and butter together
Rub in sultanas
Bind with milk
Knead and roll to 3/4 inch thick
Cut into scones with a glass and glaze with the beaten egg
Bake 20-25 minutes at 200˚C
Cool on a wire rack
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