Irish Scones

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Sift together the white flour and baking powder in a large mixing bowl, combining them thoroughly.

Add the softened butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

Stir in the sugar, and if using, fold in the sultanas and walnut halves.

Make a well in the center of the dry ingredients and pour in the slightly beaten egg and milk, mixing gently with a fork until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead gently 2–3 times until just combined, being careful not to overwork it.

Pat the dough into a round about 3/4 inch thick and use a knife to cut it into 4 wedges, or use a scone cutter to shape individual scones.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12–15 minutes until the scones are golden brown on top and a skewer inserted into the center comes out clean.

Remove the scones from the oven and transfer them to a wire rack to cool for a few minutes before serving.