Irresistible Melt-In-The-Mouth Scones

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

Measure and sift the self-raising flour into a bowl. Rub in the cold butter until it resembles fine breadcrumbs. Add the sugar and sultanas, and mix well.

Crack 1 egg into the milk and whisk. Add this mixture to the flour. Use a wooden spoon to mix and then use your hands to bring the mixture together. Turn the dough onto a floured work surface and knead just enough to form a ball, avoiding over-kneading.

Roll the dough to a thickness of about 3cm. Don't roll it too thin. Use a cookie cutter to cut out scones, pressing straight down without twisting. Cut as many scones as you can, then gather scraps, roll, and repeat. Brush the tops with egg wash. 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, along with several drops of vanilla flavoring. Whisk until light and fluffy.

Allow the scones to cool completely, then slice them in half. Serve with butter, jam, and chantilly cream. Enjoy!