In a large mixing bowl, mix together flour, sugar, salt and baking powder.
Rub in the cold butter with your fingers until the mixture resembles breadcrumbs, then stir in sultanas.
Mix the egg with the milk and double cream in a small bowl and pour the mixture into your flour mix.
Mix the mixture loosely until a dough forms.
Turn the dough onto a floured work surface and pat it down with your hand until around 1 inch thick.
Use a dough cutter to cut out the scones.
Place the scones on a baking tray, glaze the tops with some milk.
Baked 18OC for 35 minutes.
Allow to cool then serve.
The majority of bakers prefer to mix scones by hand. By mixing by hand, you can avoid overmixing the dough and forming an excessive amount of gluten, which may result in a hard batch of scones.
Make use of cold butter—or even frozen butter—to achieve a better rise of the batter. For the rest of the ingredients, they should be all at room temperature for easier mixing.
Once you've shaped your scones, chill them before baking if you took a long time shaping them. Chilling them cools the butter down again, which is how you'll get that flaky texture that is perfect for each scone recipe.
Scones are not cupcakes nor muffins! Let the scone batter be baked in the oven until the edges are crisp enough.
Instead of whole milk, fresh buttermilk can be used for this recipe. Scone perfection is achieved by combining the tangy flavor of the buttermilk with its tenderizing acidity.
You can use brown sugar in place of white sugar to have a crisper edge on the scones. Brown sugar also makes your scone take a darker shade of color.