Quick, easy, and delicious jam and cream filled scones to add to your perfect Afternoon Tea tower.
Ingredients:
- 12 ounces (340 g) self-rising flour, plus more for dusting
- 1 teaspoon (5 g) baking powder
- 3 ounces (85 g) butter, cubed
- 3 tablespoons (45 g) icing sugar
- ¾ cup (180 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (5 ml) lemon juice
- 1 beaten egg, to glaze
- Jam and clotted cream, to serve
- Salt
Method:
Heat the oven to 425 F (220 C)
Tip the self-rising flour into a large bowl with a pinch of salt and the baking powder, mix.
Put the milk into a jug and heat in the microwave until warm, about 30 seconds. Add the vanilla extract and lemon juice, set aside.
Make a well in the dry mix, then add the liquid and quickly combine the butter with a knife.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour and fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 1 ½ inches (4 cm) deep. Take a 2 inch (5 cm) 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. You may need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with a beaten egg, then carefully arrange on a parchment lined baking tray. Bake until risen and golden on the top, roughly 10 minutes. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
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