• 2.5 cups self-raising flour, plus more for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 2/3 cup butter, cut into cubes
• 3 tbsp caster sugar
• ¾ cup milk
• 1 tsp vanilla extract
• squeeze lemon juice (see Know-how below)
• beaten egg, to glaze
• jam and clotted cream, to serve
Heat oven to 425°. Tip the flour into a large
bowl with the salt and baking powder, then
mix. Add the butter, then rub in with your
fingers until the mix looks like fine crumbs.
Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Add the vanilla and lemon juice, then set aside
for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid
and combine it quickly with a cutlery knife – it
will seem pretty wet at first. 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 1.5 inch deep.
Take a 2 inch cutter (smooth-edged cutters
tend to cut more cleanly, giving a better rise)
and dip it into some flour. Plunge into the
dough, then repeat until you have four scones.
By this point you’ll probably need to press
what’s left of the dough back into a round
to cut out another four. Brush the tops with
beaten egg, then carefully place onto the hot
Bake for 10 mins until risen and golden on the
top. Eat just warm or cold on the day of baking,
generously topped with jam and clotted cream.
If freezing, freeze once cool. Defrost, then put in a
low oven (about 300°) for a few mins to refresh.
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