Farmhouse Scones

225 g/8 oz plain wholemeal flour
pinch of sea salt
1 teaspoon baking powder
50 g/2 oz polyunsaturated margarine
25 g/1 oz Muscovado sugar
25 g/1 oz sultanas
1 egg
5 tablespoons skimmed milk
milk, to glaze

Put the flour, salt and baking powder in a howl and mix well. Rub in the margarine until the mixture resembles coarse breadcrumbs, then stir in the sugar and sultanas. Beat the egg with the milk, then gradually add to the dry mixture and mix to a soft dough.

Turn out on to a lightly floured surface and roll out to 1 cm/1/2 inch thickness. Cut out 12 rounds with a 5 cm/2 inch biscuit cutter and place on a greased baking sheet.

Brush the tops with a little milk to glaze, then bake in a preheated moderately hot oven (200 °C/ 400 °F, Gas Mark 6) for 15 minutes. Transfer to a wire rack and leave to cool.

MAKES 12