350g self-raising flour, and a little more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
1 tsp vanilla extract
1 beaten egg, to glaze
- Heat oven to 220°C. Mix flour in a large bowl with salt and baking powder. Add butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
– Kids can help with stirring in the sugar.
- Warm up milk in a microwave for about 30 seconds. Add vanilla and lemon juice and set aside for a moment.
- 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 is a little smoother.
- Take a 5cm 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.
– Kids can help with cutting out of the scones.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
– Kids can help daddies to brush on the egg wash.
- Bake for 10 minutes until risen and golden on the top.