8 Servings 10 min Cook
12 1/3 Oz Flour Wholemeal Self Raising
1/2 Tsp Salt
1 Tsp Baking Powder
5 1 Tbsp Butter
1 1/2 Oz Caster Sugar (Coles)
5 3/4 Fl oz Lowfat Milk
1 Tsp Vanilla Extract
1 Wedge yields Lemon Juice
1 Medium Egg
1 Tbsp Strawberry Jam
Heat oven to 425 degrees F.
Tip the flour into a large bowl with the salt and baking powder; mix.
Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot.
Add the vanilla and lemon juice, then set aside for a moment.
Whisk in the egg.
Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out.
Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
Pat into a round about 1 inch deep.
Take a 2.
5 inch cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
Plunge into the dough, then repeat until you have four scones.
By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 minutes or until risen and golden on the top.
Eat just warm or cold on the day of baking, generously topped with jam.