225g SR flour
50g unsalted butter
25g caster sugar
50g sultanas/currants
1 egg
milk to mix to a dough
Rub the butter into the flour and stir in the sugar and fruit.
Mix to a dough with the egg and milk.
Form into 2 circles and score into quarters with a sharp knife, brush with egg and milk and sprinkle with sugar.
Bake at 220C for 20 minutes.
Super scone!
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