Scones
1x | 2x | 3x | 4x
- 350g self-raising flour
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- jam and clotted cream, to top
- Heat oven to 220ºC/fan 200ºC.
- Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
- Add 85g butter, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
- Warm 175ml milk separately and add 1 tsp vanilla extract and 1 tsp lemon juice, then set aside for a moment.
- Make a well in the dry mix, then add the liquid and combine it.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 2cm deep.
- Cut the dough into scones (about 5cm), then repeat until you have used all the dough, reforming as needed
- Brush the tops with milk
- Bake for 10 minutes until risen and golden on the top.
10 minutes
- Use jam and clotted cream, to top.