Make It: English Vanilla Sugar Scones

Most people don’t know this but making scones is about the easiest baking thing in the world, and the recipe is generally very forgiving. You can add basically any small or dried fruit to the mixture to give it your own special twist, but I chose to go classic. A few weeks ago, my boyfriend and I went to a wine tasting event where we stumbled upon a local business called 2 English Ladies and picked up some legit lime curd and clotted cream. Best way to be british in a jiff!

English Vanilla Sugar Scones:

  • 2 cups self raising flour
  • ½ stick cold butter ( feel free to add a whole stick if you want fluffier scones.)
  • 1 level tsp baking powder
  • ½ tsp sal
  • ½ cup of milk, any kind (higher the dairy fat, the creamier the scone.)
  • 1 egg beaten with a little milk
  • ½ tablespoon vanilla

Preparation:

Heat the oven to 400°F. Grease and flour a baking sheet. Sieve the flour into a roomy baking bowl then add the butter, baking powder and salt. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. Turn the mixture on to a floured board and knead very lightly until just smooth. Roll out small-medium balls and place them on your baking sheet. If you have parchment paper, I recommend using that. If not, greasing a tray the regular way with your favorite type of butter, cooking spray, or olive oil spray would work too. Place on the baking tray and brush with the beaten egg and milk mixture, sprinkle the tops with a little sugar to add a little baked sweetness and crunch. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. (It might take as long as 25 minutes, depending on the density of your scones.)
Cool on a wire rack before eating. Serve with butter, or lashings of jam and cream. (Or with your favorite fruit curd and clotted cream!)

Worth the baking, makes a great snack, tea time treat, or breakfast.

 

Thanks and happy eats,

Lisa