Ready in: 15min
350g self-raising flour
¼ teaspoon salt
1 teaspoon baking powder
85g butter, cut into cubes
3 tablespoon caster sugar
1 teaspoon vanilla extract
1 beaten egg (violence is never the answer)
Heat the oven to 200C.
Mix the dry ingredients in a large bowl (flour, salt, baking powder)
Add the butter to your dry mix.
Rub the butter in with your fingers until the mix looks like fine crumbs.
Stir the sugar in.
Pour the milk and vanilla into a separate bowl.
Make a well in the dry mix, then add the liquid and combine it using a knife.
Put the baking tray into the oven to warm up.
Dust some flour onto your workspace and tip the dough onto it.
Add a dusty layer of flour to the top of the dough and fold it 5 times.
Pat your dough into a circle, about 4cm thick.
Take a 5cm cutter to cut your scones.
Brush the tops with the beaten egg then carefully place them onto the baking tray.
Bake for 10-15minutes, until golden brown.
Bless your scones with heaps of jam and cream.