Funfetti Scones with Glaze
Ingredients
- 265g self raising flour
- 1 tsp baking powder
- 65g lightly salted butter (OR unsalted butter plus a pinch of salt) cut into small cubes
- 35g caster sugar
- 3/4 tsp vanilla extract
- 130ml warm milk + 2 tsp lemon juice
- 2-4 tbsp sprinkles (depending on size and shape, I used 4 tbsp hundreds and thousands)
- 1 tbsp milk to glaze
Glaze
- 3 tbsp icing sugar
- 1/2 tbsp cold water
- 1/2 tbsp sprinkles
Accompaniments
- Jam (to taste)
- Cornish Clotted Cream (to taste)
- Glacé Cherries (a few)
- Extra sprinkles (a few)
Preparation
Preheat oven to 200 degrees Celsius. Add the milk to a small cup and stir in the lemon juice and set aside.
Put the flour into a mixing bowl, and stir in the baking powder. Drop in the butter and rub it into the flour until there are no big lumps left. Mix in the sugar and vanilla and then slowly add the milk and lemon mixture, add the sprinkles and using a butter knife to bring the mixture together into a dough.
Flour your kitchen top and pat the dough out and fold it over a couple of times to ensure an even consistency. Shape it back onto a round using the palms of your hands, flour a rolling pin and then roll the dough out to about 3cm deep, making sure it’s an even depth when you cut.
Cut the scones out using a 5/6cm across pastry cutter. Press down firmly, but don’t twist the cutter, carefully lift the cutter and set the scone aside while you cut out the rest. You may need to shape and reroll the dough to get the last scone or two but that’s fine, try not to handle it too much though. Gently brush the tops of the scones with the milk.
Scatter a flat bottomed baking tray with a handful of flour and pop it in the oven for a few minutes. Place the scones on the tray and pop it straight back in the oven for 10 minutes until light golden brown. While they’re baking, prepare the glaze by mixing the icing sugar and water in a small bowl, and add sprinkles. Once the scones have mostly cooled, glaze the tops.
Serving
Serve the scones with jam, Cornish clotted cream, glacé cherries, and extra sprinkles as part of a cream tea.
