Scones.

For the Queen’s diamond jubilee we had a street party, and so of course we needed all things British. And what is more British than sitting on a lawn, sipping Pimm’s and munching on a fresh scone with jam and clotted cream?

I also made cookies, mainly for my brother because for some strange reason he hates scones. I swear we’re not related… Ingredients: 350g self-raising flour 1 tsp baking powder pinch of salt 85g butter, cut into cubes 3 tbsp caster sugar 175ml warm (not hot) milk 1 tsp vanilla extract (optional) beaten egg or milk to glaze Preheat oven to 220 degrees Celsius. Tip the flour into a large bowl with a pinch of salt and the baking powder and mix. Add the butter, then rub in with your fingertips until it looks like crumbs. Add in the sugar and mix again. To the milk add the vanilla extract if using. This will give the scones a nice depth of flavour. Make a well in the flour mixture and slowly pour in the milk. Don’t worry if it seems really wet. Tip the dough onto a well floured surface, adding more flour to the dough if it’s still sticky.  Gently knead the dough, but not too much or it will become tough. Smooth out until it’s about 3-4cm deep. Using a round cutter, cut out of the dough and place onto a greased baking tray. Alternatively, cover the baking tray in baking parchment.  Once you have cut all the circles you can out of the dough, fold the dough again and flatten. Cut out more circles and place on the baking tray.  Brush the scones with the milk or beaten egg and cook for around 10 minutes.  Serve warm and enjoy with clotted cream, jam and a cup of tea!