Week 23, Bake 23.
So as we all know our lovely Queen has achieved her diamond anniversary and to celebrate I decided to make some scones (what could be more English than that?). I also apologise about this bake being posted in the last few hours of my a bake a week challenge but I decided to be kind to my parents and bake it for them when I came home for a holiday. So here it is, happy diamond jubilee your royal Majesty!
- 350g of self-raising flour
- 1/4 teaspoon of salt
- 1 teaspoon of baking powder
- 85g of cold butter, cubed
- 3 tablespoons of caster sugar
- 175ml of milk
- 1 teaspoon of vanilla essence
- a small squeeze of a fresh lemon
- one small egg, beaten (to glaze)
- Pre-heat the oven to 220c.
- Mix the flour, salt and baking powder together in a bowl.
- Using your fingers, lightly rub in the butter into the flour until it resembles small breadcrumbs. (Tip: do this from a height to get extra air into the scones).
- Now mix the caster sugar into the bowl.
- Heat the milk in a microwave for about 30 seconds until it is luke warm.
- Now add the vanilla essence and squeeze of lemon juice into the milk.
- Make a well in the bowl and pour in the milk mixture, then mix it in by cutting it with a knife.
- Tip the dough onto a lightly floured surface and then slightly knead it until it is smooth.
- Squash down until it is about 4cm high then cut out scones using a 5cm cutter.
- Continue to do this until you have 8 scones then brush the top with egg and pop them into the oven for 10 minutes (or so!).
Enjoy them with clotted cream, strawberry jam and a good amount of butter!