Homemade Scones                                Makes 6 medium scones

350g self raising flour
¼ tsp baking powder
¼ tsp salt
60g butter (chilled, diced small)
200ml milk
¼ tsp vanilla essence (optional)
1 egg (to glaze)
To serve: butter or whipped cream and raspberry jam

Scone Making Equipment
Mixing Bowl, Sieve, Measuring Jug, Rolling Pin, Scone Cutter, Lined Baking Tray, Pastry brush

Method

1. Preheat an oven to 200C fan.
2. Into a large bowl, sieve the flour with baking powder and salt.
3. Dice the cold butter and use your fingertips to gently rub the butter into the dry sieved ingredients mixture.
4. Make a well in the centre of the dry ingredients and pour in the milk (and vanilla). Use a spatula to distribute the liquid evenly through the mixture while you bring everything together into a loose dough (without kneading the dough).
5. Lightly flour a work surface and turn the dough onto it. Roll out the dough to 3cm thick.
6. Using a scone cutter, stamp out scones.
7. Before baking, brush the top of each scone with beaten egg (egg yolk or milk).
8. Transfer to a baking sheet. Bake at 200C (390F) for 10-12 minutes (depending on the scone size).