A freshly baked scone, warm from the oven, smothered in clotted cream and jam is an immense experience!
A scone, cream and jam separately are fine, but I can take it or leave it.
Put it all together though and yeah…I need a minute…or several and another pot of cream – thank you!
Scones are now a quintessential English treat, but it’s said they originated in Scotland hundreds of years ago and were originally made with oats and griddled. They became popular in England 150-ish years ago when a Duchess ordered them with her afternoon tea. She loved them, ordered them for every afternoon tea and now we all enjoy Afternoon Tea’s whenever the mood takes us.
These scones have a slight twist with the lemon and vanilla. I love the combination of of sweet vanilla and sharp lemon anyways, but I’ve found it only truly works in a small numbers of things.
It also has to be delicate. Much like Goldilocks on her porridge, when making these scones, you don’t want too much lemon or vanilla, but just enough to give a delicate hint.
A note on the jam because it’s also heavenly. The one in this picture is Fortum’s Strawberry and Champagne jam. Every year I buy myself a huge jar of it for my birthday and have it whenever I want something extra special. Or I know it’s going to be one of those days so mentally it helps to have booze for breakfast (even if it’s negligible haha).
- 300g self raising flour
- 90g cold butter (cubed)
- 1/2 large lemon zested
- 1 tsp vanilla bean paste
- 3 tbsp caster sugar
- 150ml milk
- 1 tsp baking powder
- Plenty of clotted cream and strawberry jam works best with this recipe
- Oven preheated to 220°C/200° Fan
- Mixing bowl, preferably metal
- Rolling pin
- Smooth circular cutter 5cm or 6cm
- Baking tray lined with greaseproof paper
Let’s Get Baking!
- Put your flour, baking powder and lemon zest in to a bowl and mix. Add your butter and rub in. Ensure there’s no large lumps of butter leftover by shaking your bowl. The large lump will float to the top.
- Add your sugar, milk and vanilla and mix well forming a dough.
- Put some flour on a cool surface and tip out your dough. Roll out slightly then fold the dough once horizontally, then again 4 times so you create rough layers.
- Roll your dough out to around 4cm. Using your cutter, firmly cut the dough. You should hear a little ‘woosh’ of air. Glaze each one with a little milk.
- Place on your baking tray and bake for 10 to 15mins until golden and risen.
- Serve with your cream and jam. And if you’re wondering, it’s cream first for me 😉
Utilise The Dough Ends
You’ll be left over with a few pieces of cut dough. Simply form them in to a scone shape and back with the others.
You’ll get a knobbly scone rather than a smooth one. Personally I love them as they’re unique but save that one for yourself if you’re looking to impress with the others!