Morning classic scones

Some may argue with the above statement since it’s about to be 12 in the afternoon, however that’s the time me and my fiancé get up on Sundays..

Trust me I never used to be like that only since I’m with Ewan 😂 bad habit!

But onto the scones, well who doesn’t like a fresh bake on a Sunday morning, with your favourite toppings?

ingredients (serves 4) :-

• Squeeze lemon juice
• 1 egg whisked
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 1/4 teaspoon salt
• 170 g flour
• 1 splash almond extract
• 45g/50g butter
• 90 ml milk

Method :-

• Heat oven to 220C

Sift flour into a medium bowl with salt and baking powder, then mix.

Add the butter , then rub in with your fingers until the mix looks like fine crumbs then stir in sugar.

Heat up the milk in a microwave.

Add almond xtract and a squeeze of lemon juice, then set aside for a moment.

Put a baking sheet in an oven, so it’s preheated.

Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife

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. Pat into a round about 4cm deep.

Take a glass, and cut the dough into little rounded circles, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

Bake for 12-15 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.