The Free-Range Butter Company

Ingredients

• 225g/8oz self raising flour
• Pinch of salt
• 55g/2oz softened ANCHOR butter
• 25g/1oz sultanas
• 25g/1oz caster sugar
• 150ml/5fl oz milk

Method

1. Heat the oven to 220C/425F/Gas 7 and lightly grease a baking sheet.
2. Mix together the flour and salt, then add butter.
3. Stir in the sultanas, sugar, followed by the milk to get a soft dough.
4. Turn on to a floured work surface and knead lightly. Pat out to around 2cm thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until risen and golden.
6. Cool on a rack and serve spread with ANCHOR, jam and clotted cream.

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