Scones

By HeatherS

Ingredients

• 350 g self-raising flour, plus extra for dusting
• Pinch of salt
• 1 tsp baking powder
• 85 g unsalted butter, cubed
• 3 tbsp caster sugar
• 175 mL semi-skimmed milk
• 1 tsp vanilla extract
• 1/2 tbsp lemon juice
• 1 medium egg, lightly beaten
• 1/2 jar (227 g jar) Cornish clotted cream
• 100 g strawberry jam

Details

Servings 8
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat the oven to 220°C (425°F). Place a baking tray in the oven to heat.

Mix the flour, salt and baking powder together in a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine bread crumbs, then stir in the sugar.

Heat the milk gently in a pan until warm, then stir in the vanilla extract and lemon juice. Using your hands, make a well in the dry mixture, then pour in the warm milk and mix together with a knife. Turn out the dough onto a lightly floured surface and gently fold over 2 or 3 times until slightly smoother. Gently roll out to a thickness of 4 cm (1/2 inches).

Using a 5 cm (2-inch) cutter, cut out 4 rounds. Bring the remaining dough together and repeat until you have 8 scones. Brush the tops with the egg, then transfer to the hot baking tray. Bake for 10 minutes, until golden. Cool slightly, then cut in half and fill with clotted cream and jam.

Per scone
397 cals. 19.4 g fat, 11.9 g sat fat, 16.8 g total sugars, 700 mg sodium