How to make 'Mummy's Sweet White Scones' with Darina Allen

Ingredients:
900g (2lb) plain white flour
170g (6oz) butter
4 small or 3 large free-range eggs
pinch of salt
50g (2oz) caster sugar
3 heaped teaspoons of baking powder (25g/1oz approx.)
450ml (15fl oz) approx. milk to mix
(Optional) Sultanas
To glaze:
Egg wash (saved from egg and milk mix)
Crunchy Demerara sugar or coarse granulated sugar for coating the top of the scones
Method:
First, preheat the oven to 250°C/475°F/Gas Mark 9.
Sieve all the dry ingredients together in a large, wide bowl.
Cut the butter into cubes, toss in the flour and rub in the butter.
Make a well in the centre. Whisk the eggs, put them into a measuring jug and add milk to bring the liquid up to 600ml (20fl oz).
Add all but 4 tablespoons (save to egg wash the top of the scones to help them to brown in the oven) to the dry ingredients in one go and mix to a soft dough.
Turn out onto a floured worktop. Don’t knead but shape just enough to make a round. Roll out to about 2 ½ cm (1 inch) thick and cut or stamp into scones.
Brush the tops with egg wash and dip each one in crunchy Demerara or coarse granulated sugar.
Put onto a baking tray - no need to grease.
Bake in a hot oven for 10 minutes until golden brown on top. Cool on a wire rack.