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Ingredients
- 350 g self-rising flour
- 1/4 tsp salt
- 1 tsp baking powder
- 85 g cold butter, cut into small cubes
- 3 tbsp sugar
- 175 ml milk
- 1 tsp vanilla extract
- A squeeze of lemon juice
- 1 egg
- 1 tbsp milk
Ingredients
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Instructions
- Preheat oven to 425 degrees F.
- Put flour, salt and baking soda in a medium bowl and mix.
- Add the butter and rub with your fingers. until it reaches breadcrumb consistency. Add the sugar and mix.
- In a glass measuring cup, heat up the milk for about 30 seconds. Add vanilla and the squeeze of lemon juice, mix together and set aside.
- Put the baking sheet in the oven and let it heat up while you finish making the scone.
- Make a well in the middle of the dry mixture and add the milk mixture. Mix it together with a fork. When it's starting to come together, mix it with your hand and gather all the flour together.
- Lightly flour a clean surface. Dump the dough on top of it. Fold the dough 2-3 times and pat it into a smooth dough and about 4 cm thickness.
- Dip the 5 cm round cookie cutter into some flour and push into the dough.
- When you are running out of space in the dough, bring the dough together again and repeat step 7-8. You should have 12 scones.
- In a small bowl, mix together the egg and milk. Brush the top of the scones with the egg wash.
- Carefully put a sheet of parchment paper on top of the preheated baking sheet. Put the scones on the baking sheet. Bake for 10-12 minutes.
- Great with clotted cream and jam.
Recipe Notes
Adapted from:BBC Good Food
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