Keep
awake

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
  1. Heat oven to 220ºC/fan 200ºC.
  2. Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
  3. Add 85g butter, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
  4. Warm 175ml milk separately and add 1 tsp vanilla extract and 1 tsp lemon juice, then set aside for a moment.
  5. Make a well in the dry mix, then add the liquid and combine it.
  6. 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.
  7. Cut the dough into scones (about 5cm), then repeat until you have used all the dough, reforming as needed
  8. Brush the tops with milk
  9. Bake for 10 minutes until risen and golden on the top.
  10. 10 minutes
  11. Use jam and clotted cream, to top.