Best made with sultanas (or golden raisins) and served with double (aka clotted cream), these scones are a real treat.
Preheat oven to 425 degrees F.
Mix together the dry ingredients:
2 cups flour
2 teaspoons baking powder
sprinkle of salt
2 Tablespoons granulated sugar
Cut in 2 Tablespoons of butter, until pebbly.
(If adding in sultanas, use about 1/3 cup, and add them in now.)
Add 2/3 cup milk, stirring until dough holds together. Turn out onto floured board and knead five times.
Form dough into ball, flattening it slightly with rolling pin, but keeping it about 1″ to 1-1/2″ thick. Cut into fourths.
Brush with milk and sprinkle with a little bit of sugar.
Bake at 425 degrees for 10-12 minutes.