Scones
56 minutesServes 8
Light and fluffy scones with a crisp exterior served with a dollop of clotted cream and your choice of jam for a delicious treat.
- Ingredients
- Steps
Ingredients
360 g
self-raising flour
0.25 tsp
salt
1 tsp
baking powder
85 g
butter, cut into cubes
3 tbsp
caster sugar
175 ml
milk
1 tsp
vanilla extract
1 squeeze
lemon juice
1
egg, beaten
jam
clotted cream
Steps
1
Preheat the oven to 220°C.
2
Combine the self-raising flour, salt and baking powder in a large bowl.
3
Rub the butter into the mixture with your fingers until it looks like fine crumbs. Mix in the caster sugar.
4
Warm the milk in a jug in the microwave for about 30 seconds, until warm but not hot. Add the vanilla extract and lemon juice, and set aside.
5
Put a baking tray in the oven to heat. Make a well in the dry mixture and pour in the milk mixture. Mix quickly with a cutlery knife – it will look too wet at first.
6
Flour the countertop and tip the dough onto it. Flour the dough and your hands, then fold the dough over itself 2-3 times until slightly smoother. Shape into a round about 4cm thick.
7
Dip a 5cm cutter in flour and press it into the dough. Repeat until you have four scones. Reshape the leftover dough if needed and cut another four.
8
Brush the tops with the beaten egg and place on the hot baking tray. Bake for 10 minutes until puffed and golden. Serve warm or cold on the day of baking, spread generously with jam and clotted cream.