Makes 12-14

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

Method:

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.