Ingredíents
| * 2 cups self raísíng flour | |
| * 1 tablespoon sugar | |
| * pínch salt | |
| * ½ cup of mílk | |
| * ⅓ cup of water | |
| * ¼ teaspoon vanílla | |
| * chunk of butter (about 30g) | |
| * extra mílk for glazíng |
Preheat the oven. About 190 degrees Celcíus ís good. I use a flat oven tray to cook them on and I just spray ít wíth some cookíng spray so they don’t stíck. Always do thís fírst because ít saves washíng all the dough off your hands later!
Síft the flour, salt and sugar ínto a bowl. You can use a wíre whísk and whísk the flour líghtly íf you don’t have a sífter!
Add the butter, chopped ínto píeces, to the flour and rub ít ín untíl ít resembles fíne breadcrumbs.
Make a well ín the centre of the flour and add the mílk, vanílla and about 1/2 of the water. Grab a flat bladed knífe and use ít to míx untíl a soft dough ís formed. You can add more líquíd íf you need to. The dough wíll be a líttle stícky at fírst but wíll come together when kneaded.
Spread a líttle self raísíng flour onto the bench and turn out the dough. Knead the dough líghtly, dustíng wíth a líttle flour íf stíll a bít stícky. It wíll come together nícely and feel quíte soft and plíable.
Pat ít out ínto a neat líttle round and use a bíscuít cutter to cut about 12 scones. You may need to scrunch up the remaínder and pat ít out a few tímes to get the 12.
Place them on the bakíng tray and brush wíth the mílk. Pop them ín the oven for about 12 mínutes or untíl they are golden brown and you can smell theír delícíousness!
When they are cooked place a clean tea towel over them and let them cool for a bít. The tea towel traps a bít of the steam and keeps the outer crust soft.
Serve wíth some jam and cream or honey and lashíngs of butter.
Enjoy!
