- 10 min
- 12-15 min
- 350g (2 1/3 cups) self-raising flour, plus extra, to dust
- 2 tbsp caster sugar
- 1/2 tsp salt
- 100g butter, cubed, softened slightly
- 180ml milk, plus extra for brushing
- 1 tsp Queen Natural Organic Vanilla Essence-Extract
- Berry jam and butter or whipped cream, to serve
Preheat the oven to 220°C (200°C fan-forced). Lightly grease a baking tray with butter and then lightly dust with flour, shaking off any excess.
Combine the flour, sugar and salt together in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated.
Combine the milk and vanilla, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
Use lightly floured hands to bring the dough together - it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly with your fingertips (only about 6 times) to bring it together in a ball (you don't want it to be completely smooth).
Use the palm of your hand to flatten the dough into a 15cm square, about 2.5cm thick. Use a large sharp knife to cut the dough unto 9 portions and place them on the prepared tray, about 1.5cm apart. Use a pastry brush to lightly brush the top of each scone with a little extra milk, then dust with a little extra flour.
Bake in the middle of the preheated oven for 12-15 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature; split and stopped with jam and butter or cream.
These scones are best eaten on the day they are made.
Wrapping the scones in a cloth while still warm will give them a lovely soft crust.
This recipe is part of Anneka’s online Baking Foundations course. To learn more, please visit her website here.