Ingredients:

• 450g/1lb plain flour
• 4 1/2 teaspoons baking powder
• 120g/4oz margarine
• 50g/2oz caster sugar
• 1/4 teaspoon salt
• 250-300ml milk
• milk to glaze

Sultana Scones:

• 125g/5oz sugar
• 100g/4oz sultanas

Equipment:

• 16 x 2" square tin
• 28cm x 39cm tray to allow air to cirulate around the tray
• Rolling Pin
• Pastry cutter

Method:

Rub the fat into the flour, baking powder and salt until it resembles fine breadcrumbs. Add the other ingredients and mix lightly, lifting to incorporate air.

Add the milk all in one go, leaving a little to adjust as required. Mix lightly into a firm but sift dough. Turn onto a very lightly floured surface and shape the mixture into an oblong 1" or 2.5cm deep. Using a plain cutter  cut the scones and place evenly on the baking sheet. The mixture can be re-rolled, but handle lightly. brush with milk to give a light glaze.  Bake at 180°C for around 15-20 minutes. Remove and allow to cool on a trivet. Use on the same day or freeze until required.