Fast Fruit Scones

Preheat the oven to 220C/450F/Gas 7.

Grease a large baking tray.

Place a sieve over a large mixing bowl. Sieve the flour, the baking powder and the salt together in a bowl.

Add the room temperature butter and rub into the flour etc mixture until it resembles breadcrumbs.

Add the sultanas, sugar and eggs and stir through well.

Add the milk to the bowl a bit at a time and stir in until it forms a smooth, soft dough.

Lightly sprinkle a cool work surface with additional flour and remove the dough from the bowl.

Using a rolling pin to reduce the thickness of the dough to approximately 1 inch.

Use a 2 inch pastry cutter to cut out the scones and place them directly onto the greased baking tray.

(HINT put the blade of the pastry cuter into the flour before cutting the dough. It will make the blade cut through and not squash the dough)

Add the 2 additional eggs into a small dish and beat lightly.

Using a pastry brush, brush the beaten egg over the top of the scones, not the sides though.

Place the scone in the preheated oven and bake for 10 minutes until golden brown.

When ready remove from the oven and leave to cool a bit.

Ideally serve warm with clotted cream and strawberry jam for an amazing bite.