Extras: Raspberry Jam Whipping cream 100ml Whiskey (optional - for the sultanas)
Method: Step 1: If you wish to soak the sultans in whisky, place them into a bowl warm the whisky in a small saucepan, and pour over the sultans.
Step 2: Cover with cling film and leave to infuse for around 30minutes or overnight.
Step 3: Preheat the oven to 160˚C, next sieve the flour and baking powder together into a large bowl. Add the caster sugar and rub in the butter gently with your fingertips.
Step 4: Add the egg, buttermilk, and soaked sultanas and mix to a soft dough. (If the mixture is too wet and loose at this stage add in a little extra flour)
Step 5: Transfer the mixture to a floured surface and flatten it out to about 2-3cm. Using a scone cutter or a glass, cut out some shapes and transfer them to a lined baking tray.
Step 6: Brush the egg wash over the top of the scones, and bake for 20-25minutes.
Step 7: Remove from the oven and dust with icing sugar, serve the scones with some fresh raspberry jam and fresh cream!
