Self-raising flour 350g,
plus a little for dusting
baking powder 1tsp
unsalted butter, diced finely 85g
Caster sugar 3 tbsp
squeeze of lemon juice
whole milk 175ml,
1 egg, beaten
to glaze the top
a few drops vanilla extract
Heat oven to 200C (fan). Sieve the flour into a large mixing bowl and stir in the baking powder and salt.
Rub in the butter cubes until the mixture looks like bread crumbs. Add the sugar and mix in well.
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.
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.
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.
Brush lightly with the egg and bake for 10 minutes or until golden brown. Serve with lashings of cream and jam.