To make the popular National Trust fruit scones
Preheat the oven to 200C/gas mark 6.
Add the flour and margarine to the bowl of an electric mixer and rub in the margarine until the mixture resembles fine crumbs.
Stir in the sugar and sultanas.
Add the egg and gradually mix in 150ml of the milk to make a soft dough.
Knead lightly on a floured surface then roll out thickly to a generous 2cm thickness, or two fingers.
Stamp (don't twist) out circles using a 7cm fluted biscuit cutter and transfer the scones to a lightly oiled baking sheet.
Knead the trimmings and continue rolling and stamping until you have made eight scones.
Brush the top of the scones with a little of the remaining milk, then bake for 10–15 minutes until well risen and golden brown.
Serve the fruit scones warm, split and topped with jam and clotted cream.
For more info and to find out about the National Trust cook book please click here.