Makes: 8
INGREDIENTS
350g Self-raising flour, plus more for dusting
1 tsp Baking powder
85g Butter, cut into cubes
2 tbsp Caster sugar
2 tbsp Cape Coastal Raw Honey
175ml Milk
1 tsp Vanilla extract
Squeeze lemon juice
Beaten egg, to glaze
Cape Coastal Creamed Honey, to serve
METHOD
1. Heat the oven to 200°C. Mix the dry ingredients in a large bowl.
2. Add the butter, rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar and Cape Coastal Raw Honey.
3. Put the milk into a jug and heat in the microwave for about 30 secs until warm. Add the vanilla extract and a squeeze of lemon juice, and set aside.
4. Make a well in the dry mix, then add the liquid and combine it quickly.
5. Scatter some flour onto the work surface and tip the dough out. Fold the dough over 2-3 times until it’s a little smoother. Take a 5 cm cutter plunge into the dough, then repeat until you have eight scones. You may need to press what’s left of the dough back into a round to cut out another four.
6. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 minutes until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with Cape Coastal Creamed Honey. If freezing, freeze once cool. Defrost, then put in a low oven (about 160°C) for a few minutes to refresh.
