Scones

Do you feel like homemade scones generously topped with strawberry jam and clotted cream? Then this recipe is just for you.

Ingredients: (Serves 8)

350g self-raising flour, plus more for dusting ¼ tsp salt 1 tsp baking powder 85g butter, cut into cubes 3 tbsp caster sugar 175 ml milk 1 tsp vanilla extract 1/2 squeeze lemon juice jam and clotted cream, to serve 2 tbsp B-well Canola Oil (to make it extra moist)

Directions:

1. Heat oven to 210°C. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.

3. Make a well in the dry mix, then add the liquid and the B-well canola oil and combine it quickly with a table spoon – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother, then mold the dough into a round ball - transfer to baking sheet and press the scones flat slightly while maintaining the round shape (you could also use a baking mold), place scones about 3cm apart.

4. Repeat until you have 8 scones in total.

5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.

Viola! Beautiful warm and moist scones at your finger tips. Yum

#scones