Scones are relatively quick and simple to make as long as all the instructions are followed - such as avoiding over kneading, making sure you are using chilled butter, maintaining the correct thickness of the scone dough are a few.
Sieve plain flour, baking powder and salt into a bowl. Cut the chilled butter into cubes and add it to the bowl.
3
Rub the butter in with your fingertips till it resembles breadcrumbs. Add the sugar and mix well.
4
In a measuring jug, mix cold milk, curd and vanilla essence /extract.
5
Using a butter knife, mix the flour mixture while adding the milk slowly. You will not need all of the milk - the dough needs to be slightly sticky but soft. Do not knead.
6
Sprinkle a little flour on the work surface and place the dough. Flatten the dough with your palms roughly keeping the dough about an inch thick.
7
Use a 5 cm round cutter and cut out scones. Place them on a greased baking tray. Reuse the leftover dough to make the remaining scones. You should have 12.
8
Brush the leftover milk over the scones which will give them a glossy finish.
9
Bake for 15 to 18 minutes till golden brown. Serve warm with jam and cream.