Scones

Makes 8

INGREDIENTS

350g self-raising flour, plus extra for dusting

1 tsp baking powder

Pinch of fine sea salt

85g unsalted butter, cut into chunks

3 tbsp caster sugar

1 egg

1st vanilla extract

175ml full-fat milk, warm

125g sultanas 0r preferred dried fruit (optional)

For the egg wash:

1 egg

1 tbsp. full-fat milk

To serve:

Clotted cream

Jam

Icing Sugar to dust.

METHOD 

• Heat oven to 220ºc / 200ºc fan
• Mix flour, baking powder and salt in a large mixing bowl.
• Add the unsalted butter and rub in by hand until it resembles fine crumbs.
• Add in sugar and lightly mix to combine.
• In a separate bowl, lightly whisk the egg and vanilla together.
• Make a well in the centre of the flour mix then add the egg-vanilla mixture and milk.
• Bring together gently by hand until it starts to bind, then remove to the work surface and lightly bring together. DO NOT OVER WORK!
• If you are making fruit scones, lightly pat the dough into a rectangle then sprinkle the sultanas on top. Gently bring the dough together without overworking it. Place the dough in the large mixing bowl, cover tightly with clingfilm and leave to rest for 15 minutes.
• Lightly flour the rolling pin and work surface, then roll the dough out to approx 2.5cm thick.
• Take an 8cm fluted edged (or plain round) cutter, dip in flour and cut out scones. If needed, lightly remould to use all dough.
• Place scones on a parchment lined-baking tray. To make the egg wash, beat the egg and milk until combined, then brush only the tops of the scones with the mixture.
• Place in the middle of the pre-heated oven and bake for 8-10 minutes or until golden on top.
• Remove and allow to cool on a rack.
• Delicious served warm but do eat on the day of baking to enjoy them at their best

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