190g self-raising flour
½ tsp ground cinnamon
45g cold butter, cubed
1 egg, beaten with 1 tbsp water
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Combine the flour and cinnamon in a large mixing bowl, then rub in the butter with your fingertips until crumbly.
- Stir in the milk and sultanas until the mixture just comes together as a dough.
- Turn out onto a lightly floured surface and shape into a disc. Use a mini biscuit cutter to stamp out rounds, then transfer to a baking tray. Brush with the beaten egg and bake for 15-20 minutes or until the scones are golden brown and risen.
- Serve warm with whipped cream and raspberry jam.
Per serving: 99kcals, 3.8g fat (2.2g saturated), 13.6g carbs, 1.3g sugars, 2.5g protein, 0.5g fibre, 0.032g sodium