Easy Hand-Cut British Scones
Ingredients
- 530g self raising flour
- 2 tsp baking powder
- 130g lightly salted butter
- 80g caster sugar
- 2 tsp vanilla extract
- 260ml warm milk and 4 tsp lemon juice
- 1 tbsp milk to glaze
- 1 tsp icing sugar to dust
Preparation
Preheat oven to 200 degrees Celsius. Add milk to a small cup, stir in lemon juice, and set aside.
Put flour into a mixing bowl and stir in baking powder. Add butter and rub into flour until no big lumps remain. Mix in sugar and vanilla, then slowly add milk and lemon mixture, using a butter knife to bring mixture together into a dough.
Flour kitchen surface and pat dough out, folding it over a few times for even consistency. Shape into rectangle using hands, flour rolling pin, and roll to about 3cm deep with even depth. Sharpen edges with sides of rolling pin, then cut lengthways down middle of dough. Then cut into six triangles along each side.
Scatter handful of flour on flat-bottomed baking tray, place scones with space between each, brush tops with milk, and refrigerate for 20 minutes. Preheat fan oven to 190 degrees Celsius and bake for 15 minutes, turning at 10 minutes for even baking. Allow to cool for 20 minutes, then dust with icing sugar.
Tips
Hand cutting scones is a quicker way than traditional cutting and re-rolling, and it's a great hack if you don't have much baking equipment.
