Soft flaky buttery scones that make there perfect afternoon tea treat served with freshly whipped cream and home-made plum jam
300g self raising flour, divided
30g caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
75g butter, chopped
1 large egg
1 teaspoon vanilla bean paste
- Preheat the oven to 200C/400F Line a large baking tray with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add your butter and using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs with a few pea-size clumps of butter.
- In a separate bowl, whisk the buttermilk and egg until combined. Save 1 tablespoon to use as egg wash at the end.
- Make a well in the dry mix and add the buttermilk mixture and vanilla bean paste, then stir with a large metal spoon until it just starts to come together.
- Tip scone mix onto a lightly floured surface and with floured hands press the dough into a smooth disc about 1 inch (2.5 cm) thick, taking care not to overwork it. Using a 5cm cookie cutter, cut out rounds and place on your prepared baking tray. Place baking tray in freezer for 30 to 45 minutes.
- Remove tray from freezer. Take your leftover buttermilk/egg mix and add a half teaspoon of water if necessary to loosen it. Brush the top of each round with egg wash and bake for 18 minutes until risen and golden brown on top. Cool on wire rack for 5 minutes before serving.
Scones are best served warm on the same day. Store in an airtight container.
Keywords: Baking, afternoon tea, scones