How to make it
9 steps. Take it one step at a time.
Heat the oven to 220°C
Heat the oven to 220°C (428°F). Put a baking sheet inside to get hot.
Combine the self-raising flour, salt, and baking powder
In a large bowl, combine the self-raising flour, salt, and baking powder.
Add the cold cubed butter and rub it
Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
Stir in the caster sugar
Stir in the caster sugar.
Warm the milk in the microwave
Warm the milk in the microwave for about 30 seconds until warm but not hot. Add the vanilla extract and lemon juice, then set aside for a moment.
Make a well in the center of the dry ingredients
Make a well in the center of the dry ingredients and pour in the milk mixture. Mix quickly with a cutlery knife.
Scatter some flour
Scatter some flour onto the work surface and tip the dough out. Fold the dough over a few times until smoother. Pat it down to a 4cm thickness.
Use a 6cm cutter
Use a 6cm cutter to stamp out rounds. Brush the tops with the beaten egg and place them on the hot baking tray.
Bake for 12-15 minutes
Bake for 12-15 minutes until risen and golden on the top.
15 min
A little kitchen wisdom
Ensure the butter is very cold to achieve the best rise. Avoid over-handling the dough to keep the scones light.
