Melt In The Mouth Scones

Preheat oven to 200°C, 180°C fan, gas mark 6. In a jug measure 100ml whole milk, add 1 tsp of vinegar or lemon juice, let sit for 5 minutes whilst you prepare the other ingredients.

Measure and sift the self raising flour in a bowl and rub in the cold butter till it resembles fine breadcrumbs. Add the sugar and sultanas, mix well.

Crack 1 egg into the milk and whisk, before adding to the flour mixture. Use a wooden spoon to mix and then use your hands till the mixture starts to come together. Tip onto a floured work surface and knead enough to form a ball of dough, avoid kneading the dough too much as this will make the scones tough.

Roll the dough out to a thickness of about 3cm, don't roll out too thin otherwise they will not rise. Using a cookie cutter plunge the cutter straight into the dough, do not twist as you bring the cutter back up again. Cut as many scones as you can, then bring the scraps together, roll and repeat. Brush the tops with eggwash. Place the scones on a baking tray lined with greaseproof paper and bake in the top of the oven for 12 - 15 minutes until light golden brown.

Make chantilly cream: add 2 tbsp sugar to double cream, several drops of vanilla flavouring and whisk until light and fluffy.

Allow scones to cool completely, slice in half and serve with butter, jam and chantilly cream. Enjoy!