- Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the scone mix and sultanas in a mixing bowl fitted with whisk beaters. Blend in the water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
- Roll out the dough on a lightly floured surface to a thickness of 5mm. Cut into rounds using a 2cm plain cutter.
- Place the scones onto a lined baking tray and brush with milk.
- Bake for 10 minutes until golden brown.