Combine flour, nutmeg, salt and baking powder.
Using your fingers, Combine butter and flour. This will start to resemble breadcrumbs (if you have a mixer, you may use this)
Make a well in the mix and add liquid. Use a fork for the early stages as the mix will be quite wet, as it begins to come together start to use your hands.
Once the mix resembles a firm dough, add the sultanas and continue to work until they are evenly distributed.
Flour your work surface and hands, this will stop the mix from sticking, then empty the mix out onto the surface.
As the dough becomes drier, fold it onto itself and then roll out flat with a rolling pin. Repeat this process 2-3 times.
Roll the dough out so that it is around an inch and a half deep.
Using a cutter (the one used on the imagine is 6cm) begin to cut out the scones.
Once you do not have enough dough to make any more, work the dough again (as little as possible) and roll back out.
Cut out more scones. Repeat this until you have no dough remaining.
Place scones onto a baking tray lined with baking paper and brush with remaining egg
Bake in a preheated oven at 170 degrees for 14 minutes.
Generously spread with clotted cream and blackcurrant jam whilst the scones are still warm out of the oven.
Prep time: 20 mins
Cook time: 14 mins
500g Plain flour (plus extra for dusting)
2 Eggs, beaten (plus 1 extra to brush)
35g Baking Powder
75g Butter, diced
100g Castor sugar
170g Whole Milk (room temperature)