Ingredients
2½ cups self-raising flour
Pinch of salt
1 tsp baking powder
1/3 cup butter, cut into cubes
3 tbsp white sugar
160g whole milk
1 tsp vanilla extract
Squeeze of lemon juice
1 beaten egg, for basting
Serve with
Jam and clotted or whipped cream
![A white ceramic bowl containing flour and butter mixed together](https://newcanaanfarms.com/wp-content/uploads/2023/12/Scone-mixture-1024x1024.jpeg)
![Scone dough rolled out, with shapes cut out](https://newcanaanfarms.com/wp-content/uploads/2024/01/scones-cut-out-1024x1024.jpeg)
Directions
- Preheat the oven to 400° and grease and line a baking tray with parchment paper.
- Spoon the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, and mix well.
- Add the cold, cubed butter, and rub in with your fingers until the mix looks like fine breadcrumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside briefly. Put your baking tray in the oven to warm.
- Make a well in the dry mix, then add the milk liquid and combine it quickly with a regular knife – it will seem pretty wet at first but will soon solidify into a messy dough. Add additional flour or milk as needed to get the texture you like.
- Scatter some flour onto the work surface, add dough, then sprinkle flour over the dough, your hands and the rolling pin. Fold the dough over a couple of times to make it smoother. Pat into a round about 4cm deep. Take a small cutter (I have used 2″ and 3″ and both work great) and dip it into some flour. Cut out as many scone shapes as you can, flour-ing the cutter and reshaping leftover dough as needed. I usually get 20+ mini scones from this mixture.
- Remove the baking tray from the oven and place the scone shapes on the parchment paper. They don’t really spread so you can place them pretty close to each other.
- Brush the tops with the beaten egg and bake for around 10 minutes, until the scones have risen and are golden brown.
- Serve warm with any delicious New Canaan Farms jam and (if you’re feeling really decadent) whipped or clotted cream
![Cut out scones on a baking tray, about to go into the oven](https://newcanaanfarms.com/wp-content/uploads/2024/01/scones-ready-to-bake-1024x1024.jpeg)
![Freshly cooked scones on a baking tray, fresh out of the oven](https://newcanaanfarms.com/wp-content/uploads/2023/12/Scones-plain-cooked-square-1024x1024.jpeg)
![2 baking trays filled with freshly baked mini scones](https://newcanaanfarms.com/wp-content/uploads/2023/12/Scones-2-pans-cooked-square-1024x1024.jpeg)
![A red plate filled with mini scones, served with jam and cream](https://newcanaanfarms.com/wp-content/uploads/2023/12/Scones-plated-close-up-square-1024x1024.jpeg)
![A red plate containing several mini scones, filled with fresh cream and an assortment of New Canaan Farms jams](https://newcanaanfarms.com/wp-content/uploads/2023/12/IMG_9262-1024x732.jpeg)
Perfect with any of our jams…
![A plate of scones, filled with cream and a selection of New Canaan Farms jams](https://newcanaanfarms.com/wp-content/uploads/2023/07/Peach-products-with-scones-5x7-2-1024x768.jpeg)