Is there anything more satisfying than a warm and fluffy scone served on a cool autumn afternoon with friends?
350 g self-raising flour, plus a little more for dusting
¼ tsp salt
3 tbsp castor sugar
1 tsp baking powder
85 g softened butter, cut into cubes
175 ml milk
1 tsp vanilla extract
Squeeze of fresh lemon juice
Beaten egg or plain milk to glaze
- Heat oven to 220 degrees C.
- Sift flour into a large bowl with the salt, sugar and baking powder. Using your hands rub butter into the dry ingredients until the mix looks like fine crumbs.
- Put the milk into a glass jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla extract and lemon juice, and then set aside for a moment.
- Place a baking tray in the oven.
- Make a well in the dry mix, and then add the liquid and using your hands begin to combine the ingredients together – it will seem pretty wet at first. Sprinkle some flour onto the work surface and tip the dough out. Sprinkle the dough and your hands with a little more flour, then fold the dough over 2-3 times until it is a little smoother. Using a rolling pin roll the dough to a 4 cm thickness. Take a 5 cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Begin to cut out the scones repeating the cutting and rolling process until all the dough is used.
- Remove baking tray from the oven and place scones on baking paper, brush the tops with beaten egg, then carefully place in the hot oven.Bake for 10 minutes until risen and golden on top. Remove from the oven and allow to cool slightly.
- Serve warm with a generous helping of jam and clotted cream or your choice of spread.