Melt in the Mouth Scones

1. Preheat the oven to 200°C (180°C fan, gas mark 6). Measure 100ml whole milk, add 1 teaspoon vinegar or lemon juice, and let it sit for 5 minutes.

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

3. Crack one egg into the milk mixture and whisk, then add to the flour mixture. Mix with a wooden spoon and then with hands until it comes together, adding more milk if needed. Tip onto a floured surface and knead lightly to form a ball.

4. Roll the dough to a thickness of about 3cm, cut with a cookie cutter without twisting, re-roll scraps, brush with eggwash, and bake on a lined tray for 12 to 15 minutes until golden brown.

5. To make chantilly cream, add 2 tablespoons granulated sugar and a few drops of vanilla flavoring to 300ml double cream, and whisk until light and fluffy.

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

Tips

1. Double the recipe and freeze unbaked scones for later use. Bake frozen scones directly from the freezer when needed.