Buttermilk & Sultana Scones Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use your fingertips to rub it into the flour until crumbly.

Stir in the sultanas and vanilla extract.

Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined; do not overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick round.

Use a floured biscuit cutter to cut out scones from the dough. Place them onto the prepared baking sheet, leaving a little space between each.

In a small bowl, whisk together the beaten egg and milk. Brush the tops of the scones with the egg wash.

Bake for 12-15 minutes or until golden brown. Allow the scones to cool on a wire rack before serving.