Makes 8 scones
300g plain flour
2 tsp baking powder
Pinch of salt
75g unsalted butter cubed
75g caster sugar
120ml double cream or milk
1 tsp vanilla extract (optional)
Milk, for glazing
Preheat the oven to gs mark 6 (200) and lightly grease a baking sheet.
Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs.
Alternatively, do this in a food processor before transferring the mixture to a bowl.
Stir in the sugar and additional ingredients if using.
Beat the egg and cream together, with the vanilla extract too, if you’re using it.
Pour into the flour mixture and bring together lightly with your hands into a dough. Turn out on to a lightly floured surface and knead very briefly to form a fairly smooth ball.
Pat or roll the dough out to a thickness of about 4cm.
Use a 6-7cm diameter cutter to stamp out scones from the dough. Put them on the prepared baking sheet, brush the tops with a little milk, and bake for about 15 minutes until risen and golden. Transfer to a wire rack to cool for a few minutes, then serve slightly warm.
A little tune for your baking pleasure: