These traditional scones have a delicious, classic flavour with a slight stretchiness in the dough once cooked. If you wish, this recipe can be mixed up by adding raisins, lemon zest or choc chips to the mixture, but I prefer them just the way they are with some good old strawberry jam and vanilla bean infused whipped cream.
150g castor sugar
175g butter (soft)
30g baking powder
5ml vanilla essence
1 egg and a little water
450 ml milk
Pre-heat the oven to 200°C.
Sift the flour and the baking powder together.
Mix the milk and the vanilla essence.
Cream the butter and the sugar.
Slowly add the egg.
Add half the flour mixture, alternating with half of the milk mixture.
Add the remaining flour and the milk.
Mix to form a dough.
Flour the surface and roll out the scone dough to approximately 10cm thick.
Cut out with a round cutter and place on a tray.
Brush with egg was and place in the hot oven and bake for 10 minutes or until lightly golden and cooked through.
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