Super Easy British Afternoon-Tea Scones

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 4 tsp Baking powder
  • 3 tbsp Caster sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 stick Butter
  • 3/4 cup Milk

Found on platedcravings.com

Description

Ingredients

• 2.5 cups (320g) all-purpose flour, plus more for dusting
• 1/4 tsp salt
• 4 tsp baking powder
• 3/4 stick (85g) butter
• 3 tbsp caster sugar
• 3/4 cup (175ml) milk
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 egg

Directions

• Preheat the oven to 390F (200C).
• In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mix looks like fine crumbs.
• Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Add the milk mixture to the dry mix and combine it quickly with a fork. Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 1.5-inch (4cm) high.
• Take a glass with a 2-inch (5cm) for smaller scones or with a 3-inch (8cm) diameter for bigger scones and plunge into the dough, repeat until all the dough is used.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream.