Why recepie famous for?
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Ingredients
350g self-raising flour, plus more for dusting¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze lemon juice (see Know-how below)
beaten egg, to glaze
jam and clotted cream, to serve
Instructions
Heat oven to 220C/fan 200C/gas 7.Tip 350g self-raising flour into a large bowl with ¼ tsp salt and 1 tsp baking powder, then mix.
Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
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