440 g/ 15 3/4 oz. plain flour
50 g/ 1 3/4 oz. baking powder
A pinch of salt
80 g/ 2 3/4 oz. unsalted butter, diced
40g/ 1 1/2 oz. sultanas (golden raisins)
150 m l/5 fl. oz. double cream (heavy cream)
150 m l/5 fl. oz. milk
80 g/ 2 3/4 oz. caster sugar (superfine sugar)
For the egg wash
1 egg yolk
A good pinch of salt
Sift the flour, baking powder and salt into a bowl. Using just your fingertips, rub the butter into the flour until it is no longer visible. Add the sultanas.
Mix the cream and milk together. Add them to the flour mixture and mix well. Once it starts to come together, turn out onto a lightly floured surface and knead gently just until it forms a smooth, soft dough. Wrap in cling film (plastic wrap) and chill for 1 hour. Preheat the oven to 200 C/400 F/Gas Mark 6. Roll the dough out onto a lightly floured surface to 2.5cm/1 inch thick and cut into rounds with a 5cm/2-inch cutter. Place on a baking tray lined with baking parchment.
For the egg wash, beat all the ingredients together and pass through a fine sieve. Brush the tops of the scones with the egg wash. Bake for 10 minutes, until golden brown. Do not overbake them or they will be dry.
Turn the scones over before placing them on the baking sheet, so that the top becomes the bottom. This makes them rise more evenly. To check if the scones are cooked, pull one apart and see if the center is done.