225g self raising flour
2 tbsp caster sugar
2tsp vanilla extract
beaten egg or milk to glaze
- Pre-heat the oven to 200C/400F/Gas6
- Mix the flour, sugar and a pinch of salt in a bowl. Cut the butter into pea sized cubes and rub into the flour with fingertips until the mixture looks like breadcrumbs
- Mix the milk and the vanilla. Pour into the flour and mix to a sticky dough with a spoon.
- Dust the work surface with flour and scrape the dough onto it. Dust more flour on top of the dough. With hands pat into a square 2.5cm thick
- With a knife cut the dough into 9 squares, then put onto a greased baking tray. Glaze with milk or beaten egg
- Cook in the oven until golden for approx 15 minutes then cool on a wire rack
(Berries, sultanas, raisins or currents can also be added to the mixture to create fruit scones. If you want to make the scones look perfect than of course a cutter can be used!)
Mary Berry said on her show that there is serious debate in the which is the correct order to put the jam and cream on the scone. I found out that in Devon they put the cream fist followed by a dollop of jam. But in Cornwall the tradition is a layer of jam followed by the cream. How do you like yours?
There is also big debate on the way to pronounce the word scone.
Is the scone gone or to does the scone go home?!
I shall leave you with that thought, Happy Baking! xoxo