A Devonshire classic - light and airy scones with sultanas and a subtle hint of vanilla.
Preheat the oven to 180'C. Split the vanilla pod in half and scrape out the seeds.
Sift the flour into a bowl and add the vanilla seeds, baking powder and salt. Cut the butter into dice, add the to the flour and rub with your fingertips until the mixture resembles fine breadcrumbs. This will take about about 5 minutes. Add the sugar and then make a well in the centre. Add the cream and the milk to the well and then, using your hand, draw the breadcrumbs over the liquid from each corner and start to incorporate. Add the the sultanas at this point. Bring the dough together but take care not to overwork the mixture.
Flour your work surface and then roll out the scone dough so it is an inch to an inch and a half thick. Use a pastry cutter to cut the scones from the dough. Place on a baking sheet and brush with milk. Transfer to the oven and bake for 15 minutes or until golden brown. Remove from the oven and leave to cool on a wire rack.
These scones are best enjoyed fresh with clotted cream and jam.
«Overworking the dough will result in a dense chewy scone. You just want to bring the mixture together.»