Scones

Warm scones served with home-made Peach jam

 Adapted from JoyOfBaking.

Ingredients:

260g self-raising flour

40g sugar

75g cold butter 

1/2 cup cold milk/cream

1 egg, lightly beaten

1 tsp vanilla

• Preheat oven to 190 degrees C.  Line a baking tray with baking paper.
• Combine beaten egg, vanilla extract and milk in a small bowl.
• Sift flour into a mixing bowl.  Combine with sugar.  Add in cold butter and cut into small pieces.  Rub butter into the flour  using fingertips until mixture resembles breadcrumbs. 
• Make a well in the centre.  Add in egg mixture.  Mix with a plastic spatula until mixture forms a soft dough.  Do not over mix.
• Turn dough onto a lightly floured surface.  Pat dough into 4cm thickness and using a 5 cm diameter  round  cutter, cut out rounds (or cut into squares).
• Place scones on prepared tray, 1 cm apart.  Brush the tops of the scones with a little milk/cream.  
• Bake for about 20  minutes or until cooked through.
• Remove and cool on a wire rack.
• Serve warm with jam and whipped cream.