Is there anything nicer on a Sunday afternoon than a cup of tea and a bit of cake?
So quick, so simple, and before you know it you've got yourself a perfect weekend tea time treat. Warm out the oven is always best in my opinion!
200g self-raising flour
75g caster sugar
100g unsalted butter
2 tbsp milk
1/4 tsp vanilla extract
pinch of salt
Putting it all Together
Preheat oven to 180C and line two baking trays with baking parchment.
In a large bowl rub together the flour, salt and butter until the mixture looks like fine breadcrumbs. Once done mix in the sugar and sultanas.
In a measuring jug beat the egg and milk together with the vanilla extract.
Make a well in the middle of the dry ingredients and add half the egg mixture to the dry ingredients. Stir together with a spoon, before adding the liquid in a little at a time until the mixture just comes together as a thick, lumpy dough.
Place 6 spoons of the mixture onto each of the prepared baking trays. Leave space between them as they will spread out and double in size during baking. Bake for 15 minutes, until golden-brown.
Remove from the oven, and turn them out onto a wire rack to cool slightly before eating.