No. 1 — Pink Himalayan Salt
Sublime Scones
For scones that wish to rise up tall, all that's required is your permission. To that end, some advice.
Cut your scones with a 5cm cookie cutter before baking; they'll stand up like monoliths. You may be a warm person, but you must be cold as ice to handle scones. Ergo, work the dough as little as you possibly can. Lemon juice startles and acidifies the milk for a better rise still. Preheat your baking tray for an unfair advantage. And one final wisdom: do not dilly dally. Once the dough is made, get it to the oven quicksmart.
Serves 8 | Takes 20 minutes
Ingredients
- 350g self-raising flour, plus extra for dusting
- 100g Sublime No. 1 Pink Himalayan Salt Butter, cubed and softened
- 7g baking powder
- 40g golden caster sugar
- 175ml whole milk
- 10g bourbon vanilla paste
- 20ml lemon juice
- 1 egg, beaten for glazing
- Strawberry jam and clotted cream to serve
Method
- Sift the flour and baking powder into a large bowl and add the butter
- Rub the mixture together until it resembles breadcrumbs, then stir in the sugar
- Warm the milk and vanilla paste together in a saucepan until finger warm, then add the lemon juice and leave to ponder life for 5 minutes
- Make a well in the centre of the flour mix, pour in the milk, and use a knife to combine the mixture until it forms a dough. It will start off fairly wet but persevere
- Lightly flour a work surface and your hands and tip the dough out, folding it over on itself four or five times before patting it out about 6cm thick
- Flour the cookie cutter and stamp out each scone
- Brush each scone with the beaten egg before placing directly on the hot baking tray
- Bake for 10-12 minutes until golden and magnificent
- Scones can be frozen once baked and cooled. To refresh, place in a 160˚C/310˚F/Gas Mark 2 oven for five minutes to warm through
