There’s not much that’s better than a hot cup of tea and a couple of scones. They are really easy to make with the children.
450g self raising flour
2 tsp baking powder
75g butter (chilled & cut into cubes)
55g golden caster sugar
1/2 tsp vanilla extract
Grease x2 baking trays
Preheat oven to 220°C/200°C fan
Rub butter and flour with hands till a fine crumble mix forms. Stir in sugar and baking powder.
Whisk the egg, milk and vanilla. Save two tablespoons of mixture for glazing.
Make a well in flour and slowly add milk mixture, stirring with fork. As a dough forms, gently knead.
Sprinkle flour onto surface and pat down to 2.5 cm thick. Cut as many scones as possible then re knead and repeat with left over dough. Using a 68mm/70mm cutter will make approx 15 scones. 5cm cutter will do approx 20.
Place onto a greased baking tray and brush with saved milk mixture.
Bake for 12-15 minutes until golden. Cool on wire rack. Serve warm with butter, strawberry jam and a good dollop of clotted cream.