Sieve together the flour and baking powder. Rub in the margarine, add the sugar and sultanas. Whisk the egg and milk together, make a hollow in the flour and pour the liquid in, saving a small amount for brushing the tops. Mix lightly and toll out to approx. 2cm (1inch) thickness. Cut out with a 6cm (2 ½ inch) cutter, brush the scones with the remaining milk/egg mix. Place in Remoska and cook for approx. 15-20 minutes to pale gold. Best served warm, sandwiched with whipped cream and jam.
|Ingredients||Standard 2L Remoska cooker||Grand 4L Remoska cooker|