Scones are one of the easiest things you can bake, and ours take just 15 minutes to rustle up. They can be frozen too, so make just one big batch, and you can enjoy scones all summer.
- 350g self-raising flour, plus a little extra for dusting
- 3tbsp caster sugar
- 1tsp baking powder
- 85g butter
- 175ml milk
- 1tsp vanilla extract
- Lemon juice
- 1 egg
- Jam and clotted cream
- 1/4tsp salt
Heat the oven to 220ºC/200ºC fan/gas mark 7.
Mix the self-raising flour, baking powder and salt in a large bowl.
Chop the butter into chunks and add to the flour. Mix until it looks like small crumbs.
Stir in the caster sugar.
Pour the milk into a jug and heat in the microwave for 30 seconds until it’s warm.
Stir in the vanilla and squeeze in a few drops of lemon juice. The lemon juice helps to mimic buttermilk, which makes your scones extra light and fluffy.
Put a baking tray in the oven to heat up.
Make a well (medium-sized hole) in your flour mix. Add the milk mixture and quickly stir with a knife.
At first, it will seem very wet, but it will start to combine eventually.
Dust a work surface with extra flour. Tip out the dough.
Cover the dough and your hands with more flour, and start to fold the dough two or three times until it’s smoother.
Pat it into a circle, approximately 4cm deep.
Use a 5cm smooth-edged cutter and coat it in flour. Cut the dough until you have four scones.
Reshape the leftover dough and cut four more scones.
Beat an egg in a bowl and brush it on top of the scones. This glazes them and helps them to brown slightly.
Place on the hot baking tray, spreading them out slightly. Bake for 10 minutes until risen and golden on top.
Serve with jam and clotted cream (or is it clotted cream and jam?).
If you’re freezing the scones, defrost them first and then cook in a low-temperature oven at about 160ºC/140ºC fan/gas mark 3.