225g (8 oz) plain flour
3.75 ml (3/4 tsp) cream of tartar
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) ground mixed spice
50 g (2 oz) butter
15 ml (1 tbsp) Tate & Lyle Caster Cane Sugar
50 g (2 oz) sultanas
15 ml (1 tbsp) Lyle's Golden Syrup
Approx 150 ml (1/4 pt) milk
1 (size 3) egg, beaten to glaze
For Dredging: A little Tate & Lyle Icing Cane Sugar
Sift the flour, cream of tartar, bicarbonate of soda and mixed spice together in a bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar and sultanas.
Mix the Golden Syrup with the milk and stir into the mixture to give a soft dough.
Turn out onto a floured surface and knead very lightly until smooth.
Roll out and cut out into rounds using a 6.5 cm /2.5 inch round fluted cutter.
Place on a lightly floured baking tray and brush the tops with beaten egg.
Bake in a preheated oven at 230 °C/450 °F/Gas Mark 8 for 8-10 minutes until golden brown and well risen.
Transfer to a wire rack to cool.
Dredge with icing sugar and serve scones split and buttered.
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