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Line a baking tray with parchment and pre-heat the oven.
Sieve the flour, sugar and baking powder into a bowl and blend together well.
Add the milk and oil and stir to combine.
Stir in the sultanas.
Divide the dough into ten mounds on the prepared tray.
Dust the top of each mound with flour and use your fingers to gently form each into a small circle 3cm/1” thick.
Bake for 25-30 minutes until golden brown.
Large oven tray
200˚C, Fan 180˚C, 400˚F, Gas 6
Lovely recipe, these turned out great, however I made a couple of tweaks:
1) the dough was far too wet to shape into scones by hand, so I used a lightly oiled muffin tray to drop the batter into, which worked just fine.
2) I added in more fruit (maybe twice the amount)