300g Self Raising Flour
65g Icing Sugar
95g Unsalted Butter
55g Sultanas or Currants, or a mix of both
125ml Milk, plus extra to glaze
For the cross
50g Plain Flour
1 x 65mm round cutter
Pre-heat the oven to 220°C/425°F/Gas Mark 7.
Sift together the flour and icing sugar in a large bowl.
Cut the butter into small pieces and rub into the flour mix, until it resembles breadcrumbs.
Add the sultanas or currants.
Make a well in the centre and add the milk to the mix, mixing as you pour.
Turn the dough onto a floured work surface and lightly roll out to 2cm thick.
Cut out 10 scones with the cutter, then put onto a greased baking tray.
Mix the plain flour with the milk, roll out thinly and cut into ½ cm strips.
Put a cross on the top of each scone, brush with some milk.
Bake in the oven for 10-12 mins, until slightly risen and golden brown.
Toasted and served spread with butter and jam.
Served alongside Irish cheddar cheese.
Great to use when making a bread and butter pudding instead of bread.
Serve as a sandwich - buttered and filled with thinly sliced ham and cheese.