SULTANA SCONES

Ok, i know they're not a dessert as such, more an essential part of the quintisentially English constitution know as 'afternoon tea' - but they're delicous non-the-less.

Not a lot of peole know that you should 'prove' scones like you would bread. Make them, roll them, cut them, stick them on a tray lined with baking parchment, cover lightly cling-film and put them in a warm place. Times vary depending on how warm the place is, and they won't rise as much as bread dough, but they will begin to rise, probably by about a third - this will guarantee a lighter scone.

What you need.

1 1/2 lb plain flour
2 oz baking powder
5 oz butter
5 oz caster sugar
1 ¼ pints milk
10 oz sultanas
An oven pre-heated to 170 degrees.

Put the flour and butter in a bowl and rub between your fingertips until the mixture resembles beadcrumbs. Make sure there are no big lumps of butter left then stir in the sugar, bicarb, milk and sultanas and kneed to a soft dough. Wrap in clingfilm and stick it in the fridge for 30 minutes to rest, because if you don't the scones will pull themselves into all kinds of strange shapes when you cut them.

Remove the dough from the fridge and roll out on a lightly floured surface. But don't roll them too thin, I reckon they should be at least an inch thick, then cut them out and follow the proving instructions above.

Lightly brush the tops with milk and throw them in the oven for 20-25 minutes and that's it. Straight from the oven scones aren't the best thing in the world, you need to let them cool a bit first. Ideally they should be warm and topped with fresh strawberry jam and clotted cream.