Ingredients
500 g self-raising flour
⅛ tsp fine salt
2 tsp baking powder
1 Tbsp caster sugar
85 g unsalted butter, softened
265 ml milk, room temperature
1 tsp natural vanilla extract
Juice of ½ lemon
2 eggs, lightly beaten
Extra self-raising flour, to dust
1 cup strawberry jam to serve
300 ml cream whipped to serve
Method
- Preheat oven to 200°C. Line an oven tray with baking paper. Sift flour, salt, baking powder and sugar onto a sheet of baking paper, then sift again into a large bowl. Add butter, then using your fingertips, gently rub mixture together until combined.
- Make a well in centre of flour mixture. Add milk, vanilla, lemon juice and 1 of the eggs. Stir with a knife until almost smooth.
- Turn out onto a lightly-floured bench and use your hands to flatten to 4cm thick. Use a 5cm round biscuit cutter to cut out rounds, dipping cutter in flour between each cut. Arrange side-by-side on prepared tray. Cover with a dry tea towel, then set aside for 15 minutes.
- Brush tops with remaining egg, then bake for 15 minutes or until scones are risen and golden. Serve warm with jam and cream.
