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STEPS
INGREDIENTS
Gather ingredients and heat the oven to 220\u00b0C (200 Fan / gas mark 7). Place a baking tray in the oven to preheat

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

Weigh flour, salt and baking powder into a bowl. Mix

Add butter

Add butter

Rub butter into flour until it resembles breadcrumbs

Rub butter into flour until it resembles breadcrumbs

Add sugar and stir to mix

Add sugar and stir to mix

Warm milk in microwave and mix in vanilla extract

Warm milk in microwave and mix in vanilla extract

Pour into flour mix

Pour into flour mix

Add dried fruit if using

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 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.

Mix until it all comes together.

Tip out into a floured surface and fold over 3 or 4 times to get a smooth mix.

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

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

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

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!!

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