Sultana Scones

I was brought up on Devonshire scones, and am always drawn to a good scone with jam (traditionally Strawberry, but I prefer Raspberry) and plenty of clotted cream - not very often though! However, I have read that scones were originally a section of a Scottish 'cake' made in the style that the single scones are made today. I remember seeing cakes like this when I was younger - a big flat-ish cake marked into 6 or 8 sections which are broken off to eat with your accompaniments.

Well, I'm afraid I am sticking to the single version and adding fruit too:

Sultana scones (makes 6 using a 7cm cutter)

8 oz self raising flour
1 tsp baking powder
1 1/2 oz butter
A nice big handful of sultanas (obviously you can use whatever dried fruit you want, but sultanas are my favourite)
1/4 pint milk

Stir the baking powder into the flour, then rub in the butter.
Once you have fine breadcrumbs between your fingers, stir your sultanas in before beginning to add the milk gradually.
You are working towards a pliable dough, and may or may not need all the milk, so work it a bit at a time.
Once you have a dough, use the flat of your hand to press it out until it is about 1-2 cm thick. You could use a rolling pin, but why make more washing up?!
Use a cutter to cut out your circles. The last scone is always hand shaped!
Place them onto a greased baking tray, brush the tops with milk and pop into a hot oven (220 C) for 10 mins.
Eat warm with jam and cream, if you have it, or butter if you don't.

I know you can make more, but a fresh scone is a must. It would be perfectly fine to freeze them though, and warm them in the oven to defrost.

Enjoy! :-)