Enjoy baking this quintessentially British treat on a leisurely Sunday afternoon. But the big question is, which goes first jam or cream?
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, softened and cubed
3 tbsp caster sugar
1 tsp vanilla extract
Squeeze lemon juice
1 egg, beaten to glaze
Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large mixing bowl with the salt and baking powder, then mix. Add the butter, and then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Heat the milk in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, and then set aside for a moment.
Create a hole in the middle of your dry ingredients and then add the liquid, combine it using a hand mixer with dough hooks attached or a standard knife.
Place the dough onto a floured work surface and then cover the dough with a light dusting of flour.
Fold the dough 2-3 times and 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, and then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, and then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.