Classic Buttery Scones!
Classic buttery scones that are delicious for afternoon tea, a delicious treat, or something simple.
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Servings: 8 Scones
Ingredients
- 100 g unsalted butter (cold/cubed) (not baking spread)
- 1 tsp baking powder (optional)
- 1/4 tsp salt
- 350 g self raising flour (plus extra for dusting)
- 50 g caster sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 100-150 ml whole milk (warm)
- 1 egg (to glaze)
To Serve (optional)
- Jam any flavour!
- Clotted cream
Instructions
- Heat the oven to 220ºc/200ºc fan/430F and place a lined baking tray in the oven to preheat.
- In a large bowl, rub the butter into the flour, salt, baking powder and sugar mixture until breadcrumbs are formed.
- Alternatively, tip the flour, salt, baking powder, sugar and butter into a food processor and pulse until it resembles bread crumbs
- Add the lemon juice to the dry mixture with the vanilla
- Slowly add the warm milk. Mix in while you add in the liquid as you may not need all of it (I often only use 100ml or so)
- Dust the work surface with some flour and tip the dough onto it - fold the dough over a few times so it is smooth but do not over work it!
- Roll the dough out until it is about 4-5cm thick.
- Dip a 5cm round cutter into the spare flour and cut out the scones - you will probably get four out of the first go. Repeat this again till you finish up all the dough.
- Take the tray out of the oven carefully and place the scones onto it - brush the tops with the beaten egg so its glazed and bake in the oven for 10 minutes - leave to cool slightly when baked.
- Serve with clotted cream and jam for the stereotypical deliciously yummy scone!
Notes
- You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do - I then usually get 12 out of the mix then
- I often find these are delicious when still warm as it makes them lighter and fluffier - however they do last in an airtight container for 2-3 days
- I serve with a strawberry/raspberry jam, and Rodda's clotted cream
- You can use plain flour, and use 2tsps baking powder instead
- You can swap the milk and lemon juice for buttermilk - skip the heating stage and just add it to the dough