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  1. Preheat oven to 200C fan
  2. Sift baking powder and flour into a bowl and add sultanas, lightly mix
  3. Add butter and rub in with hands until you have coarse breadcrumbs
  4. Stir in sugar
  5. Make a well and add warm milk, vanilla and lemon juice
  6. Combine using a butter knife until a sticky dough is formed
  7. Tip onto a floured surface and roughly make a large disc
  8. Put dough into a lined springform tin (we used a 21 cm one)
  9. Beat egg and brush all over the top of the scone with it
  10. Bake at 200 fan for 10 minutes – once risen, cover with tin foil, reduce heat to 170 and cook for a further 35 minutes
  11. Remove from oven and place on a cooling rack (will take around 1 hour to cool)
  12. Cut in half and spread with cream and jam, and serve with fresh strawberries if you like!

Top Tips

  • Make sure your butter is nice and cold so you get a breadcrumb like texture when you rub it with the flour mixture
  • Make sure your milk is WARM and NOT HOT! You should be able to dip your finger in it without burning yourself
  • Make sure your oven is fully preheated before you put the scone in – the first 10 minutes on a high heat are very important in helping the scone to rise
  • Let the scone cool completely before cutting and serving – or it will crumble and your cream and jam will melt and slide off!