Classic Scones
Bright purple pancakes for a hearty weekend brunch.
SERVING
8 Pax
PREP TIME
15 Minutes
INGREDIENTS
| 350g | Self-raising flour + extra for dusting |
| ¼ tsp | Salt |
| 1 tsp | Baking powder |
| 85g | Butter, cut into cubes |
| 3 tbsp | Castor sugar |
| 175ml | Milk |
| 1 tsp | Vanilla extract |
| 1 | Squeezed lemon juice |
| 1 | Beaten egg |
| Jam and clotted cream For topping |
DIRECTIONS
| 1 | Heat oven to 220°C. |
| 2 | Mix the flour with salt and baking powder in a large bowl. Add the butter, then rub in with your fingers until it looks like fine crumbs. Stir in the sugar. |
| 3 | Put the milk into a jug and heat in the microwave for about 30 seconds until warm. Add the vanilla and lemon juice, then set aside for a moment. |
| 4 | Put a baking sheet in the oven. |
| 5 | Make a well in the dry mix, then add the liquid and quickly combine it with a cutlery knife. |
| 6 | 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 smoother. Pat into a round about 4cm deep. |
| 7 | Dip a 5cm smooth-edge cutter into some flour, and plunge into the dough. Then repeat until you have four scones. Press the remaining dough back into a round, and cut out another four. |
| 8 | Brush the tops with beaten egg, then carefully place onto the hot baking tray. |
| 9 | Bake for 10 minutes until risen and golden on the top. |
| 10 | When serving, top it off with jam and clotted cream. |