Classic Scones with Jam

Ingredients

• Flour Wholemeal Self Raising

  Tesco

  12 ⅓ oz or 350g

• Salt

  Table

  ½ tsp or 3g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Butter

  Unsalted

  6 tbsp or 85g

• Caster Sugar (Coles)

  Sugar - Coles

  1 ½ oz or 43g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Vanilla extract

  1 tsp or 4g

• Lemon juice

  Raw

  1 wedge yields or 6g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Strawberry jam

  1 tbsp or 20g

Directions

1. Preheat the oven to 425°F. In a large bowl, combine the flour, salt, and baking powder. Add the butter and rub it in with your fingers until the mixture resembles fine crumbs. Stir in the sugar.
2. Warm the milk in the microwave for about 30 seconds until warm but not hot. Stir in the vanilla and lemon juice, then set aside. Whisk in the egg. Place a baking sheet in the oven to heat.
3. Make a well in the dry ingredients and add the liquid mixture. Combine quickly with a cutlery knife; the dough will be wet. Flour the work surface and tip out the dough. Dredge with flour, then fold the dough over 2-3 times until smoother. Pat into a round about 1 inch thick.
4. Use a 2.5-inch cutter, dipped in flour, to cut out four scones. Re-form the remaining dough into a round and cut out four more. Brush the tops with beaten egg and place on the hot baking tray.
5. Bake for 10 minutes or until the scones are risen and golden. Serve warm or cold on the day of baking, topped with jam.