Using a planetary mixer and beater crumb together the scone mix and butter. Add the milk and eggs and mix on slow speed for 1 minute. Add the sultanas and mix on medium speed for 30 seconds. Round the dough into a ball and allow to rest for 10 minutes. Pin the dough to 2cm and cut into 7cm rounds, place onto a lined baking sheet.
Glaze the scones with Sunset glaze then allow to rest in the fridge for 10 minutes.
Bake: 14 minutes in Deck oven at 230 °C top temperature, 220 °C bottom temperature.
