Scones with jam and cream

Name: Scones with jam and cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: british
Ingredients: 350 g self-raising flour; 1 tsp baking powder; 85 g butter, cubed; 3 tbsp caster sugar; 175 ml milk; 1 tsp vanilla extract; 1 squeeze lemon juice; 1 egg, beaten, for glazing; 0 jam and clotted cream, to serve

Freshly baked scones for a relaxed afternoon tea. Makes 8 scones.

350 g self-raising flour
1 tsp baking powder
85 g butter, cubed
3 tbsp caster sugar
175 ml milk
1 tsp vanilla extract
1 squeeze lemon juice
1 egg, beaten, for glazing
0 jam and clotted cream, to serve

Heat oven to 220°C (200°C fan) with a baking tray inside. Combine flour, baking powder and a pinch of salt; rub in butter. Add sugar.
Warm milk slightly, then add vanilla and lemon juice. Stir into the dry mixture. Fold dough gently on a floured surface, pat to 4cm thick and cut eight 5cm rounds.
Brush with beaten egg and place on the hot tray. Bake for about 10 minutes, until risen and golden. Serve with jam and clotted cream.

Inspired by Jane Hornby’s recipe for Good Food · Photo: Alpha from Melbourne, Australia, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Scones_Jam_Cream.jpg)