You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
130ml milk plus extra for brushing
For the sloe port jelly:
100ml sloe port (any other port would be good too)
2 sheets gelatine
Make the jelly first.
Put the gelatine into some cold water to soften.
Get a small saucepan on a low heat and add the sugar and water. Once the sugar has dissolved squeeze out any excess water from the gelatine and stir the gelatine into the hot sugar syrup.