Classic Scones

Bright purple pancakes for a hearty weekend brunch.
SERVING                           
8 Pax
PREP TIME                       
15 Minutes

INGREDIENTS

350gSelf-raising flour + extra for dusting
¼ tspSalt
1 tspBaking powder
85gButter, cut into cubes
3 tbspCastor sugar
175mlMilk
1 tspVanilla extract
1Squeezed lemon juice
1Beaten egg
Jam and clotted cream For topping

DIRECTIONS

1Heat oven to 220°C.
2Mix 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.
3Put 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.
4Put a baking sheet in the oven.
5Make a well in the dry mix, then add the liquid and quickly combine it with a cutlery knife.
6Scatter 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.
7Dip 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.
8Brush the tops with beaten egg, then carefully place onto the hot baking tray.
9Bake for 10 minutes until risen and golden on the top.
10When serving, top it off with jam and clotted cream.
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