Sultana bran scones

Preheat oven to hot, 200C. Spray a baking tray lightly with oil.

Sift flour into a large bowl. Using fingertips, rub in spread.

Mix in Sultana Bran. Make a well in the centre of the ingredients. Add milk all at once. Using a blunt knife, mix to a soft sticky dough.

Turn onto a lightly floured surface. Knead lightly into a round. Press or roll out dough until 1.5cm thick.

Cut into rounds or wedges using a floured scone cutter or knife. Place close together on prepared tray. Bake for 15-20 minutes until golden and sounds hollow when tapped.

Meanwhile, combine honey and cinnamon in a small jug. Glaze hot scones with honey mixture. Serve warm with raspberry jam.

Top tips Cut scones into rounds using a floured cutter (or into other shapes using a sharp knife). Avoid twisting the cutter as this spoils the shape and can result in uneven rising.