This recipe makes delicious scones which are superlight and very tasty especially with the additional of jam and clotted cream!
- Prep Time 15 mins
- Cook Time 10 minutes
- Makes 12 scones
- 5cm Cutter
- Baking tray
- Parchment or greaseproof paper
- 350g self-raising flour, plus more for dusting
- 1 tsp baking powder
- 85g butter, cut into cubes
- 40g caster sugar
- 175ml milk
- 1 tsp vanilla extract
- beaten egg, to glaze
- jam and clotted cream
- Heat the oven to 220C/200C fan/gas 7.
- Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder and mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 45 secs until warm, but not hot. Add the vanilla extract.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Bring the dough together but avoid overworking – fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm (smooth-edged cutters tend to cut more cleanly) and dip it into some flour. Plunge into the dough, then keep repeating. Brin the left over dough together again to use up the rest of the mixture.
- Brush the tops with a beaten egg, then carefully arrange on the baking tray. Bake for 10 mins until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. They can be frozen.
Adapted from a recipe by Jane Hornby.