The Sunday Mail
NOTHING beats a fresh, homemade and moist scone, which can be enjoyed anytime, anywhere. This recipe adds flavour to the classic scone recipe.
Ingredients: (Makes 8)
350g self-raising flour, plus more for dusting;
Quarter teaspoon salt;
One teaspoon baking powder;
85g butter, cut into cubes;
Three tablespoon caster sugar;
175ml warm milk;
One teaspoon vanilla extract;
A squeeze of lemon juice;
One beaten egg, to glaze;
Jam and clotted cream, to serve.
Method
Preheat oven to 220 degrees Celsius. Grease a baking tray. Lightly dust with flour. Position the oven rack in the top half of the oven.
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, add the vanilla and lemon juice then set aside for a moment.
Make a well in the dry mix, then add the liquid mixture 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 is a little smoother.
Press dough into a four centimetre-thick round. Take a 5cm 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 will 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 baking tray.
Bake for 10 minutes until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. — Good Food Magazine
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