A perfect acccompaniment to afternoon tea using some of the classic tiptree preserves such as strawberry or victoria.
Ingredients:
1 lb Allinson plain flour
3 oz caster sugar
4 oz butter
2 eggs
1/4 pt milk
1 oz baking powder
2 oz sultanas
Steps:
1, sieve the flour, baking powder and sugar together well. Cut the
butter into small dice and rub into the flour mixture until the texture of
breadcrumbs-next add the sultanas.
2, Mix the eggs with the milk and slowly
fold into the dry mixture. Knead well until smooth. Allow chilling for few mins
then rolling out to a thickness of I cm
3, cut out to the desired size with
pastry cutter. Place on a baking tray and gently brush the surface with little
beaten egg yolk
4, bake in a hot oven at 160 degrees for aprox 20 mins or
till golden brown.
5, upon removing from the oven place on a cooling tray,
dust lightly with caster sugar and serve with english clotted cream and jam.
