- Self-raising flour , 350 grams + plus extra for dusting
- Salt – 1/4 teaspoon
- Baking powder – 1/2 teaspoon
- Butter – 85 grams, cubes
- caster sugar – 3 tablespoons
- Warm milk – 175 mls
- Vanilla extract – 1 teaspoon
- Beaten egg , to glaze
How to –
Pre-heat the oven to 200 C.
In a mixing bowl, mix together flour, Sugar, salt and baking powder. Add the butter and rub with your figures until the mixture looks like fine crumbs. Add the vanilla essence to the milk and stir. Make a well in the middle and add the milk. Slowly mix the flour to form a soft dough.
Sprinkle the work surface with some flour; place the dough and gently shape into a ball and smooth. Brush the excess flour and roll the dough till its 2 cms thick. Cut the dough using a 5 cms cookie cutter. To ensure the dough does not stick to the cutter, dip the cutter into the flour before plunging into the dough.
Place the scones on the baking tray. Brush the top with beaten egg and bake for 12 minutes or till golden on top.
Remove from the oven and let it stand for 10 minutes. Serve warm with butter, Jam or sour cream.