Sarah Venning’s recipes

Pre-heat oven to 220°C

500g plain flour
1tsp salt
2tsp bicarbonate of soda
4.5 tsp cream of tartar
50g cold unsalted butter, diced
25g Trex in teaspooned lumps
300ml milk
1 egg beaten for egg wash
75g sultanas or cherries

Sift flour, salt, bicarbonate of soda and cream of tartar. Rub in fats. Add all milk at once, mix briefly, then turn out and knead to form dough.
Roll out to 3cm thickness. Cut out scones. Brush tops with egg wash.
Bake for 10 minutes or until risen and golden.