250g self-raising flour
50g margarine or unsalted butter
25g caster sugar
1 medium egg, plus milk to make up to 1/4 pint
Pre-heat the oven to 200 C
Put the flour & salt into a large bowl, add the marge and rub in until it resembles fine breadcrumbs. I use Stork (the tub version). If you're using butter or block margarine a good tip is to grate it in as this makes it easier to rub in.
Add the sugar and sultanas and give it a good mix.
Break the egg into a measuring jug, beat lightly & add milk so that you have 1/4 pint of liquid.
Add the egg/milk mix to the dry ingredients, keeping back a little to brush on the scones before baking.
Give it all a good mix with a fork and then use your hands to bring it together.
Turn the dough out onto a floured surface or a sheet of baking paper and press out until it about 3cm thick.
Cut scones out using the cutter and put on a baking tray. I usually line my baking trays with baking parchment as it means the scones don't stick to the tray an saves on washing up.
Brush tops and sides with the reserved egg/milk mix and bake for 10-12 minutes.