====== Scones ======
{{baking:goods:scones:2020-05-30_scones:finished_1.jpg?400|}}

===== Recipe =====
This recipe makes around 7 scones.
It has been derived from the following two recipes:
  * [[https://www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream|BBC Good Food]]
  * [[https://www.dailyrecord.co.uk/lifestyle/food-drink/scots-raving-light-fluffy-scone-22050380|Daily Record]]

==== Ingredients ====
  * 350g **strong** flour + flour for dusting
  * 1/4 tsp salt + a sprinkle for the glazing
  * 4.5 tsp baking powder
  * 90g butter, cubed and soft
  * 3 tbsp caster sugar
  * 175ml milk
  * 1 tsp vanilla extract
  * A squeeze of lemon juice
  * 1 beaten egg (for glazing)

==== Method ====
  - Heat oven to 200°C (fan). Place a baking tray into the oven. <callout type="warning" icon="true">
I spread butter around the tray before this step, however it burnt in the oven and released lots of smoke. The scones probably //won't// stick without butter, so I would just recommend using the bare tray.
</callout>
  - Tip 350g strong flour into a large bowl, with 1/4 tsp salt and 4.5 tsp baking powder. Mix.
  - Add the 90g of butter cubes (soften in the microwave for 10-20 secs if necessary), and rub with fingers until the mix looks like fine breadcrumbs (with minimal lumps).
  - Stir in 3 tbsp sugar.
  - Add 175ml milk to a jug and heat for ~20 seconds until warm (not hot).
  - You can start making the glazing now - just beat an egg with a pinch of salt in it.
  - Make a well in the dry mix, add 1 tsp of vanilla extract and a squeeze of lemon juice, then pour all of the milk into the well. <callout type="warning" icon="true">
Don't add the vanilla extract and lemon juice to the milk //before// pouring. I tried this, it just sticks to the jug...
</callout>
  - Combine the milk and the mix using a butterknife. It will seem really wet at first, then it should go dry. Don't worry if a little bit of the mix doesn't seem to want to mix into the dough.
  - Flour a work surface, and tip the dough onto it. Flour your hands and the dough. Press the dough flat and fold, repeating 3-4 times until it is smooth (and the little left over bits of mix have been pressed into it).
  - Pat into a round a few centimetres deep. The photo above shows some scones from a few rounds from ~3cm to ~6cm thick. 4cm or so seems to be ideal - imagine around a 2.5x increase in size when rising in the oven.
  - Pour some flour into a bowl, and dip the cutter into it before each cut. Ideally, you should end up with about 4 scones from your first round. Press the rest of your dough into another round and cut out more.
  - Gently brush the tops of the scones with the beaten egg from before.
  - Take the tray out of the oven, and carefully put the scones on it.
  - Baking time is around 10 minutes. You will see the scones rise and go golden on top.