These scones are the fluffiest yet moist scones you’d every make. The recipe is full proof, provided that you follow the simple steps, you should be able to have these out of the oven in under 30 minutes!
- 350g self-raising flour , plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g chilled butter , cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- beaten egg to glaze
- jam and clotted cream , to serve
- Preheat oven to 200C. 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 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 try lined with baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a palette knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Fold the dough over 2-3 times until it’s a little smoother, making sure you don’t over work the gluten. Pat into a round about 4cm deep.
- 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’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.
- Bake 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.
– By dding a squeeze of lemon juice to the milk sours it slightly, the slightly acidic mix gives a boost to the raising agents in the flour and baking powder.
– Kick-start the scones’ rise with a hot baking tray and don’t leave the dough sitting around.
– If you like your scones with some dried fruits, you can stir 85g plump sultanas into the mix at the same time as the sugar.
– Remember not to over mix the dough, and only patting it down (not kneading) to form a thick dough, which allows a tall rise.
Enjoy these yummy scones for tea or breakfast! They can also be frozen, just place straight in a preheated oven and serve!
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