Ingredients (makes around 10 scones):
- 350g self raising flour
- 1/4 teaspoon of salt
- 1 teaspoon of baking powder
- 85g of butter – cut into cubes (at room temperature)
- 3 tablespoons of caster sugar
- 175ml of milk
- 1 teaspoon of vanilla extract
- Squeeze of lemon juice
- 1 egg – beaten
- Jam and clotted cream
Heat the oven up to 220 degrees C. In a large bowl mix together the flour, salt and baking powder. Next, take the cubed butter and rub it into the flour through your fingers. Continue to do this until all the butter is gone and the mix should now resemble bread crumbs. Put the milk into a jug and heat it up in a microwave for 30 seconds or so. Add the vanilla and lemon juice to the milk and set to one side. Cover a baking sheet with greaseproof paper and place it into the oven.
Make a well in the middle of the breadcrumb mix and then pour in the milk, stirring quickly with a butter knife. Mix until well combined. Scatter some flour onto a work surface and pour out the dough. Knead the dough a little with your hands and then pat down into a 4cm deep shape. Take a 5cm cutting tool and press it into the dough mix. You should get 4 or 5 scones on the first attempt. Pat the remaining dough back together and then again form a 4cm deep shape. Continue cutting out and re-organising the dough until it’s all gone. Remove the baking tray from the oven and place the scones onto it. Brush the top of each scone with some beaten egg. Bake for about ten minutes until risen and golden on top.
Eat straight away with jam and cream or save in an airtight container for later. They should keep for a couple of days easily. Perfect with a cup of tea!
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