Cornish Scones
Ingredients
- 175 ml. milk (6 fl. oz.)
- 1 tsp. vanilla essence
- Squeeze lemon juice
- 350 gr. (12 oz.) Self raising flour
- ¼ tsp. salt
- 1 tsp. baking powder
- 85 gr. (3 oz.) butter
- 3 tbsp. caster sugar
- Beaten egg to glaze
- Preheat oven to 200°C.
- Place baking sheet in oven to heat up. No need to grease.
Method
After placing the baking sheet into the oven to warm, pour the milk into a Pyrex jug and microwave for 30 seconds until it is lukewarm. Add the vanilla essence and a squeeze of lemon juice and leave to one side.
Sieve the flour into a bowl, together with the salt and baking powder. Rub in the butter until the mixture resembles breadcrumbs and then stir in the sugar.
Pour the milk into the dried ingredients and bring the mixture together with a knife. Add a little more milk if it is too dry - it should be slack but not too sticky. Start to mix the dough with your hands, gently. Form it quickly into a ball and turn out onto a well-floured working surface. Handle as little as possible.
Roll it out very lightly to about 1 cm. (½") thick. Cut into rounds and then reshape gently by rolling it between your hands to plump up the scone. Brush with the beaten egg and place on a baking sheet.
Bake at 200°C for about 10-12 minutes, or until the scones are well risen and golden brown. Place them on a cooling rack.
Serve split and topped with strawberry jam and a spoonful of lightly whipped double cream.
Delicious eaten right away, but they freeze well and can then be defrosted and heated in the oven until warm.
