How To Make Homemade Scones: Keep Calm And Bake - S01E6/8

Scones are the ultimate British tea time classic. Easy to make and open to all sorts of variations these are great to make when you fancy a quick baked treat. Best served still slightly warm with a thick layer of jam, a big dollop of clotted cream and a nice cup of tea

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Prep:20m
Cook:10m
Total:30m
Temp:220° c - 430° f

Ingredients:

350 g self-raising flour, plus extra for dusting
100 g cold butter, cut into cubes
1 tsp baking powder
1/4 tsp salt
3 tbsp caster sugar
120 ml milk
1 tsp vanilla extract
1 egg beaten, to glaze
jam, to serve
clotted cream, to serve

Step 1: Make The Dough

Preheat theoven to 220° c/ 430° f. Mix together the flour and cold butter until they form very fine breadcrumbs, either using a mixer or your fingertips. Add the sugar, baking powder and a pinch of salt and mix together. Stir a teaspoon of vanilla essence into the milk. Pulse together your dry ingredients ifusing a mixer, or mix together lightly if doing it by hand. Slowly pour in the milk and bring the mixture together to form big lumps.

Step 2: Shape The Scones

Transfer the dough to a floured work surface and bring it together gently with your hands. Be careful not to over handle the dough, the less you handle it the better. Using a floured rolling pin roll out the dough until it is about 1cm thick. Cut out your scones, with a pastry cutter and place them onto a floured baking tray. Continue until all your dough is used up. Brush the shapes with a beaten egg and place in the oven for 10 minutes, or until golden on top and risen.

Step 3: Serve

Once the scones have cooked remove them from the oven and leave to cool slightly. Eat with a big dollop of jam and clotted cream.