School holidays are a great time to get baking with the kids. This scone recipe is great for little hands to get stuck into. The scones can be cooked quickly and the kids can get almost instant gratification! Light and fluffy scones, still warm from the oven served with a dollop of clotted cream and jam (of the home-made kind if you like to pick your own fruit) – what could be better than that?
225g self-raising flour
1tsp baking powder
Pinch of salt
2tbsp golden caster sugar
50 butter, chilled and cubed
1 medium free-range egg, lightly beaten
1/2tsp vanilla extract
75ml whole milk, plus a little more for glazing
First things first, crank up the oven to 230degC. Place an un-greased baking sheet in the oven to get super hot.
Next, sift together the flour, baking powder and salt into a large bowl. Add the sugar.
Add the butter cubes and rub into the flour mixture – this is the bit the kids will really love. When rubbed in, the mixture should look crumb-like.
Finally pour in the egg, milk and vanilla extract into the crumb mixture. Combine together gently with a wooden spoon, or your fingers. You should have a soft manageable dough – try not to over-work otherwise you will have heavy scones.
Roll the dough out on a lightly floured surface to about 3cm thick and cut out the rounds using a fluted cutter. I like using a 5cm cutter to get small but tall scones – using a 10cm cutter you should get 10 scones with this recipe.
Try not to re-roll the dough too many times as again you could end up with heavy scones. The lighter the scone, yummier it tastes!
Transfer these rounds onto the pre-heated baking sheet. (Mind those little fingers). Brush the tops lightly with milk. Make sure the milk doesn't run down the sides – this will prevent an even rise.
Place the scones in the oven to bake for 8-10 minutes until well risen and golden.
Cool on a wire rack. Serve as you please!
Note: Sometimes I make double the quantity and freeze half. They can be cooked straight from the freezer and normally only take about 15 minutes to cook at 230degC.
Posted on Tue, July 28, 2015
by Vaani Wadman filed under