Classic scones
Whip up a fresh batch of homemade scones for a cream tea with this easy recipe.
Prep: 20 mins
Makes 8-10
Published: June 28, 2019 at 10:27 am
Ingredients
- 350g Self-raising flour plus a little for dusting
- 1tsp Baking powder
- A pinch of salt
- 85g Unsalted butter, diced finely
- 3tbsp Caster sugar
- A squeeze of lemon juice
- 175ml Whole milk, slightly warmed
- 1 Egg, beaten, to glaze the top
- A few drops of vanilla extract
Method
Step 1
Heat oven to 200C (fan). Sieve the flour into a large mixing bowl and stir in the baking powder and salt.
Step 2
Rub in the butter cubes until the mixture looks like bread crumbs. Add the sugar and mix in well.
Step 3
Warm the milk until it is warm but not boiling. Add the vanilla extract to the milk and allow to cool slightly. Warm a baking tray in the oven.
Step 4
Making a well in the middle of the dry scone mix, slowly pour in the milk before stirring well. Start to fold with your hands to make a dough. When it seems firm, knead the mix on a lightly dusted worktop.
Step 5
Roll out the dough until it is approximately 4cm depth. Using a cutter to form the scones and pop on the warmed baking tray. The dough may need rolling out again after you've cut a couple of scones.
Step 6
Brush lightly with the egg and bake for 10 minutes or until golden brown. Serve with lashings of cream and jam.
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Polly Webster
