Classic scones
- Makes 8-10
- Easy
Whip up a fresh batch of homemade scones for a cream tea with this easy recipe.
Published:
Ingredients
- Self raising flour 350g, plus a little for dusting
- Baking powder 1tsp
- Salt pinch
- Unsalted butter 85g, diced finely
- Caster sugar 3 tbsp
- Lemon juice a squeeze
- Whole milk 175ml, slightly warmed
- Egg 1, beaten, to glaze the top
- Vanilla extract a few drops
Method
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Step 1
Heat oven to 200C (fan). Sieve the flour into a large mixing bowl and stir in the baking powder and salt.
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Step 2
Rub in the butter cubes until the mixture looks like bread crumbs. Add the sugar and mix in well.
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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.
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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.
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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.
![freshly-baked-scones]( "freshly-baked-scones")
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Step 6
Brush lightly with the egg and bake for 10 minutes or until golden brown. Serve with lashings of cream and jam.
