- 350g self-raising flour, plus extra for dusting
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 85g butter, cubed
- 45g caster sugar
- 180ml milk
- 1 teaspoon vanilla extract
- Few drops lemon juice
- 1 egg, beaten
- Jam and cream to serve
Who doesn’t love a classic scone, warm out of the oven and piled with jam and cream? You can make these in just 20 minutes and will flood your gaff with the most amazing smell.
There’s nothing fancy here and absolutely no excuse not to try - you could even do these on a Sunday morning with a stinking hangover!
Get your ingredients together.
Put a baking tray lined with baking paper or a baking mat in the oven and preheat to 200°C.Put the flour into a bowl, add the salt and baking powder and mix together.
Add the butter.
Rub in with your fingers until the mix looks like very fine breadcrumbs.
Add the sugar and mix again.Put the milk, vanilla extract and a few drops of lemon juice in a pan and heat for a couple of minutes until it’s warm.
Make a well in the mix.
Pour in the warm milk and mix all together being careful not to over mix.
Dust flour over the kitchen top and fold the dough over a few times until it becomes smoother.
Make into a round about 4cm deep.
Take a 7cm cutter, dip it into some flour and cut out the scones.
Brush the tops with the beaten egg.
Place onto the hot baking tray.
Bake for 10-12 minutes until the scones rise and are golden on the top et voila! Super easy, super delish scones!