500 g Shipton Mill organic white spelt flour
11/2 level tbsp baking powder
1/2 level tsp bicarbonate of soda
2 level tsp ground mixed spice
85 g golden caster sugar
115 g unsalted butter
150 g sultanas
1 large free range egg, beaten
225 ml buttermilk or soured milk
Milk to glaze
1. Preheat the oven to 220°C, 425°F, Gas 7. Sift the flour, baking powder, bicarb and spice into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and sultanas.
2. Add the egg to the buttermilk, then gradually stir into the dry ingredients, adding just enough to make a soft dough. TIP: Handle the dough very lightly, without kneading.
3. Roll out on a lightly floured surface to about 2 cm thickness. Cut out 12-14 scones using a 6cm fluted round cutter, rerolling trimmings if necessary. Arrange on a lightly greased baking sheet and brush the tops lightly with milk.
4. Bake for 10-15 minutes, or until well-risen and golden brown. Lift onto a wire rack to cool.