Buttery English Scones

You’d probably know by now that I’m not a breakfast person, brunch is different so don’t quote me on all the brunch pictures you see! 🙈But when it comes to breakfast I either have a few sips of tea or the occasional sugary cereals (so unhealthy I know!!) I think it’s more to do with the lack of time I have in the mornings….but when the weekend comes I try to make an effort, in hopes that I can become one of those food bloggers that presents their exquisite array of colourful healthy smoothie bowls😅(Don’t worry I’ll get there soon!). If you’re looking for breakfast or afternoon tea ideas why not try these English Buttery Scones topped with whipped or clotted cream and some strawberry or Raspberry jam (I served with Rose Jam this time!🌹)…these are perfect tea dunkers and true to Brit culture!🍓Recipe is from @bbcgoodfood

Buttery English Scones (makes 12)

350g self-raising flour
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
1 lemon juiced
beaten egg, to glaze

1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
4. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
5. Pat into a round about 4cm deep.Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
6. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
7. Bake for 10 mins until risen and golden on the top.

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