Sharing our secret to the perfect scones

Method:
1. Weigh 85g butter and pop in the freezer for 20 minutes.
2. Make a cup of tea, but don't drink it yourself! You need to soak 100g of sultanas in the tea for 10 minutes.
3. Combine the flour, baking powder and salt and sieve into a bowl
4. In a separate bowl combine the wet ingredients - the creme fraiche, milk, vanilla extract, lemon juice and egg.
5. Take the butter out of the freezer and grate into the dry ingredients (flour, baking powder, salt) bowl.  Transfer to a food processor and blitz on a medium speed for 30 seconds.
6. Add the sugar to the food processor and continue to mix until the flour looks like a shingly pebble beach (not breadcrumbs)
7. Tip the dry ingredients into a large mixing bowl, then add the wet ingredients and stir.
8. Drain the soaked sultanas. pat dry on kitchen roll and sprinkle a spoon of flour to lightly coat the sultanas. Add the sultanas to the main mix.
9. Stir all the ingredients to make a dough.  Don't worry if its a little sticky, you don't the bowl to be clean.
10. Divide the mix into three balls.
11.  On a lightly floured sheet of baking paper flatten the dough ball down to a height of around 3cm.  Use a 68mm cutter to cut three scones from each dough ball, making nine in total.
12. Arrange your nine scones on a tray and pop into the freezer for 20 minutes.
13. Now turn the oven on to get it up to temperature - 220 degrees C (fan). At the same time pop an oiled tray into the oven.  This recipe also works in an air fryer.  When using an air fryer, pre heat to 180 degrees C.
14. After 20 minutes take the scones out of the freezer. Brush egg wash over the tops and a sprinkle of brown sugar.
15. Arrange on the hot oven tray and bake for 10 minutes.  If using an air fryer you will need to bake in batches.  We can put three scones in each of our two drawer air fryer for 15 minutes.
16. Remove from oven and cool.  Then enjoy!