Serve with Lemon/citrus curd!
Scones
Servings: 4
Ingredients
- 250 g self raising flour optional: substitute 50g with whole wheat flour
- 2.5 tsp baking powder
- 8 g vanilla sugar
- 2 tbsp sugar
- 50 g unsalted butter in small cubes
- 1 egg
- 75 ml milk
- 1 pinch salt
Instructions
- Preheat the oven on 225 °C/200 °C fan. Line a biking tray with baking paper.
- Whisk the egg and milk. Set ½ tbsp aside to coat the scones.
- Combine the flour, baking powder, vanilla sugar and sugar in a large bowl. Add a small pinch of salt. Add the butter and use knives or a fork to mix with the flour mixture.
- Add the egg-milk mixture, minus the little bit you set aside, to the bowl. Knead well until you have an smooth dough.
- Roll the dough until it is 1.5 cm thick. Use a glass or round cookie cutter to cut create 8-10 rounds. Place these on the baking paper. Cover with the remaining egg and milk mixture.
- Bake the scones in the middle of the oven for about 10 minutes.Serve with: lemon curd, whipped cream, kokos yoghurt, raspberry/strawberry jam, fresh strawberries or blueberries.