How to make 'Mummy's Sweet White Scones' with Darina Allen

Ingredients: 900g (2lb) plain white flour 170g (6oz) butter 4 small or 3 large free-range eggs pinch of salt 50g (2oz) caster sugar 3 heaped teaspoons of baking powder (25g/1oz approx.) 450ml (15fl oz) approx. milk to mix (Optional) Sultanas To glaze: Egg wash (saved from egg and milk mix) Crunchy Demerara sugar or coarse granulated sugar for coating the top of the scones Method: First, preheat the oven to 250°C/475°F/Gas Mark 9. Sieve all the dry ingredients together in a large, wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Make a well in the centre. Whisk the eggs, put them into a measuring jug and add milk to bring the liquid up to 600ml (20fl oz). Add all but 4 tablespoons (save to egg wash the top of the scones to help them to brown in the oven) to the dry ingredients in one go and mix to a soft dough. Turn out onto a floured worktop. Don’t knead but shape just enough to make a round. Roll out to about 2 ½ cm (1 inch) thick and cut or stamp into scones. Brush the tops with egg wash and dip each one in crunchy Demerara or coarse granulated sugar. Put onto a baking tray – no need to grease. Bake in a hot oven for 10 minutes until golden brown on top. Cool on a wire rack.