After much searching and much eating we have decided that the scones in the National Trust cafes are the best. Luckily for us they printed the recipe in there member’s magazine. Here it is, and foolproof. This makes 8-10 scones.

Switch your oven on, 200deg C.

  • 450g self-raising flour
  • 115g soft margarine

Whiz in a food processor or do it the hard way and rub into crumbs with your fingers. I have found a blender works well and is less faff too get out and put away (ours lives on the worktop).

  • 85g caster sugar
  • 85g sultanas

Mix in, better to use a bowl because a food processor blade may shred the sultanas

  • 1 egg
  • 150ml milk

Beat your egg and add half the milk. Stir into your scone mix and make a stiff dough. If it is too crumbly add more milk.
Flour your hands and work surface and roll the mix into a large ball. Flatten with your hands to a disc 2cm thick.
Punch out scone shapes with a scone shaper-thing and place on a greased baking tray. Re-roll the off-cuts and you should get 8-10 scones out of it depending on thickness and size of your scone-thing.

  • 1 more egg, beaten

Brush the top of the scones with beaten egg if you like a nice yellow glaze. You could use milk instead but the result is not quite as crusty.
Now bake in the pre-heated oven for 15 minutes. DO NOT OPEN THE DOOR before 15 minutes are up. They should be perfect but if you have boobed with the temperature setting they may need a couple of minutes more.
Best served warm and eaten right then, but they will keep a day or two in a sealed tin.

Vegan version: Use Stork instead of soft margarine (100% vegetable fat), lose the egg and use Alpro milk instead of the egg and milk. Brush with Alpro milk before baking. Turns out very similar but not quite as rich.