Turn on the oven and preheat to 220C/425F/Gas Mark 7
In a large mixing bowl, sieve the dry ingredients (salt, flour and baking powder) and stir to combine.
450 g all purpose flour, 1 pinch salt, 5 tsp baking powder
Add the butter and mix in with the dry ingredients until it looks like breadcrumbs. I use my fingers to do this but a food processor also works.
75 g unsalted butter
Add the sultanas, sugar and the eggs and stir again. The mixture will become thicker which is ok.
75 g caster sugar, 150 g sultanas, 3 large eggs
Slowly add the milk to the mixing bowl stirring thoroughly until it becomes a smooth dough. Adding the milk slowly, a little each time makes it easier to mix.
250 ml milk
Lightly oil/grease a large baking.
Lightly flour a clean worksurface and transfer the dough onto it. Flour a rolling pin and roll the dough until its about ¾ inch thick.
Coat the blade of your pasty cutter in a little flour (prevents the dough from sticking) and push into the dough. Do not twist but just use a downward motion.
Place them onto the baking tray.
Crack the last egg into a small dish/cup and beat. Using a pastry brush the tops of the scones only not the sides with the egg.
3 large eggs
Pop into the oven for 10 minutes or until a lovely golden brown.
Remove from the oven and allow to cool a little before serving.
Notes
Note 1: You will need a little extra flour for Steps 7 and 8 and extra butter to line the baking tray in Step 6. These are in addition to the quantity shown in the ingredients section.Note 2: 3 eggs are included within this recipe. 2 eggs are used in step 4 while the final egg is used in step 10 .