225 g self raising flour
110g salted butter
1 organic egg, beaten
70g golden granulated sugar
a little milk
1 large handful of sultanas
Rub the butter into the flour until you have the appearance of breadcrumbs or use a food processor. Add the sugar and egg then mix to a smooth paste. Add a little milk if the mixture is too dry, the paste should form into a ball when squeezed together but should not be sticky. Mix in the sultanas.
On a floured work surface, roll out the dough to approx 5mm thick and start cutting out the scones using a 10cm cutter or a knife if you don’t have one. Keep rolling the leftover dough back into a ball and re-rolling and cutting until you have used up all the dough.
Put a non-stick pan on the heat and cook the scones for approx 2 to 3 mins on each side over a medium heat. If you have a good non-stick pan you won’t need any butter or oil. The scones are cooked once they are golden brown - sprinkle with more sugar while still hot. I’m not sure if it is the ‘done thing’ in Wales (or Argentina) but I like to serve these hot with a high quality raspberry jam such as ‘bon maman’ and clotted cream.