Heat the oven to 220°C or gas mark 7. Lightly dust an oven tray with flour. Using a sieve, sift the flour, baking powder and salt together into a bowl.

Break the egg into a measuring jug. Add the oil and mix it well with a fork.

Add the milk to the measuring jug until the mixture reaches the half pint level. Mix well.

Add the liquid ingredients to the flour, add the sultanas and mix together with a wooden spoon.

Sprinkle a little flour on the worktop and flour your hands as well. Turn out the scone mix and gently shape it into a ball.

Using either your hands or a rolling pin, smooth the dough out until it’s the same thickness as a scone cutter (about 2.5cm). Cut into rounds and put onto the baking tray. For a shiny finish, brush the scones with milk or beaten egg.

Bake for 12-15 minutes. Cool on a wire rack.