350g self-raising flour
¼ tsp salt
½ tsp baking powder
85g chilled butter, cut into small cubes
25g caster sugar
175ml full-fat milk, warmed
A squeeze of lemon juice
1 tsp vanilla extract
Flour for cutting/dusting
1 egg, lightly beaten
St. Dalfour Strawberry preserve & clotted cream to serve
Seven Top Tips for Perfect Scones
Your ingredients need to be cold – you could even cool your bowl and utensils in the fridge
Use cold butter, and cold hands
Do not overwork the dough
Minimise handling of the dough
Press down firmly and do not twist when cutting out the scone rounds
Flour your cutter between each cut (this will help stop them going lopsided when cooking)
Use a hot oven (200ºC fan), to help the butter explode into the flour so the scones rise quickly
Try St. Dalfour Blackcurrant or Raspberry preserves as tasty alternative toppings
Method
Pre heat the oven to 200ºC fan and place baking tray in the oven to warm
Mix together the flour, baking powder & salt in a large bowl
Rub in the chilled butter, lifting as you go, until the mixture resembles breadcrumbs, then stir in the sugar
Make a well in the centre of the mixture and pour in the warm milk, vanilla extract and lemon juice.
Bring the mixture together with a knife
Finish bringing together with your hands but be sure not to overwork the dough
Place dough on floured surface and pat into a round of about 2.5cm deep
Using a 5cm cutter, dust it with flour then press down firmly and cut as many rounds as you can
Bring the remaining dough together and cut more rounds.
Brush the scones with a little beaten egg and place on the hot baking tray
Bake until risen and golden brown – approx. 10 mins