Tall and fluffy scones that can be whipped up in a jiffy!
Ingredients
175ml milk
2 tsp lemon juice
335g plain flour
¼ tsp salt
4½ tsp baking powder
85g butter
40g sugar
1 tsp vanilla extract
1 beaten egg
Instructions
Preheat oven to 220°C. Centre an oven rack and place a baking sheet on it.
Warm milk by heating it in a microwave for 20 sec or by sitting it in a basin of warm water. Add in lemon juice and set aside.
In a large bowl, sift together flour, salt and baking powder. Whisk to combine.
Grate 85g of cold butter into the flour mixture. Toss to combine. (Alternatively, cut butter into cubes and rub it into the flour mixture.)
Stir in sugar.
Add vanilla extract to the curdled milk mixture. Stir to combine.
Make a well in the flour mixture and add the milk in.
Using a spatula, roughly combine the mixture before tipping it out on a working surface. (I use a silicon sheet so that it's less messy.)
Scatter some flour on top of the dough. Using floured hands, fold the dough a couple of times so that it's slightly smooth. There will still be some lumps and it's ok. Do not over work the dough.
Pat it roughly into a 3 cm thick disc - don't roll it out using a rolling pin.
Use a 5cm round cutter to cut out the scones. Gather the remaining dough, pat it out again and cut out the remaining scones.
Remove the hot baking sheet from the oven. Place a silicon baking mat on it (or baking paper if you like) and arrange the cut out scones on the mat. Glaze with beaten egg and return to the oven for 10 min.
Remove the scones from the oven and allow them to cool slightly. Serve warm with butter and jam. Enjoy!
Note: If freezing scones, allow scones to cool totally, place them on a tray/plate and freeze for a few hours before storing in a ziplock bag. When needed, defrost and reheat at 160°C for a few minutes.
Notes
Recipe adapted from http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/quick-and-easy-scones/