- 350g self-raising flour, plus more for dusting
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- beaten egg, to glaze
- jam and clotted cream, to serve
Heat the oven to 220C/200C fan. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife
Scatter 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 a little smoother. Roll out the dough until its about 4cm deep. Take a 5cm cutter and dip it into some flour. 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 the baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan) for a few minutes to refresh. See our blog post on storing your homemade treats.