Tuesday, 28 August 2007


280 grams all purpose flour
50 grams granulated white sugar
10 grams baking powder
A pinch of salt
76 grams cold unsalted butter
1 large egg, lightly beaten
1 teaspoon of Neilson Massey vanilla extract
120 ml heavy whipping cream or milk

For the topping:
1 large egg, lightly beaten
1 tablespoon cream or milk

Fresh strawberries, jam or preserves
Clotted/Extra thick double cream

Makes 6-8 scones

Preheat oven to 190 °C, 375 °F, Gas Mark 5. Lightly grease a baking sheet or line with greaseproof paper.

In a large bowl, mix together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry knife or using your fingers. The mixture should look like coarse crumbs. In a small measuring jug combine the cream, beaten egg and vanilla extract. Add this to flour mixture and stir together.

Knead dough gently on a lightly floured surface. Roll gently into a circle and cut out scones to desired thickness. To glaze make a mixture of one well beaten egg with 1 tablespoon of cream and brush tops of scones.

Bake for about 15-18 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with clotted or extra thick double cream and strawberries or jam.

These scones freeze very well.

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