Gather ingredients and heat the oven to 220°C (200 Fan / gas mark 7). Place a baking tray in the oven to preheat
Weigh flour, salt and baking powder into a bowl. Mix
Rub butter into flour until it resembles breadcrumbs
Add sugar and stir to mix
Warm milk in microwave and mix in vanilla extract
Pour into flour mix
Add dried fruit if using
Mix together with hands but try not to overwork. This will ensure a light scone (overworking stretches the gluten in the flour and results in a tough end result)
Mix until it all comes together.
Tip out into a floured surface and fold over 3 or 4 times to get a smooth mix.
Pat out the mix until it's about 4cm thick. Don't use a rolling pin! Use your hands
Use a 5cm cutter to cut out the scones
Place on the hot baking sheet and glaze the top with beaten egg. Try not to get the egg on the sides as this will hinder rising
Bake for 10-12 minutes at 220 (200fan) gas mark 7 until golden. Then remove to a wire rack and let cool. Enjoy!!
- 350.0g Self raising flour
- 1/4tsp Salt
- 1.0tsp Baking powder
- 85.0g Butter cut into cubes
- 3.0tsp Caster sugar
- 175.0g Butter milk (or milk with a squeeze of lemon)
- 1.0tsp Vanilla extract
- 70.0g Currants or raisins (optional)
- 1.0 Beaten egg to glaze
Didsbury, Manchester, UK