Classic scones served with jam and cream are the perfect tea time treat! These can be whipped up quickly from store cupboard ingredients - great for when unexpected guests arrive. The cooked scones can be frozen if you have any leftovers.
Prep: 10 mins
Cook: 10 mins
350 gSelf-raising Flour, plus a little more for dusting
1 tspBaking Powder
85 gButter, cut into cubes
3 tbspCaster Sugar
1 tspVanilla Extract
Squeeze Lemon Juice
1 Egg, beaten for glaze
Jam (flavour of your choice, but traditionally strawberry or raspberry jam)
Double thick cream/creme fraiche
1Heat oven to 220 degrees Celsius (fan assisted 200 degrees Celcius). 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.
2Put 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.
3Make 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 4cm deep.
4Take a 5cm cutter (use a wide glass if you do not have a cutter) 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 baking tray.
5Bake 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.