450g self-raising flour
15g baking powder
60g Nuttimalt
90g butter
30g caster sugar
40g malt extract
2 eggs
200ml milk

Mix the flour with the nuttimalt, malt extract, baking powder and butter until you achieve a breadcrumb style consistency and then add the sugar. Whisk eggs and milk together, (keep back two tablespoons to glaze the scones), then add the remainder into the dry scone mix and blend until a fairly wet but handlable dough. It is better for the scones to be fairly wet rather than dry. On a floured surface, roll the dough to a thickness of 2 cm, and using a 5cm cutter, stamp out as many as you can. Re-knead the remaining dough and repeat.

Pre-Heat the oven to 220°C/Gas 7/425°F. Arrange the scones on baking trays, glaze with the wash and bake for 10-15 minutes. Remove from the oven and allow to cool on a wire rack.

Tip: Serve halved with a good fruit jam and clotted cream.