Vanilla scones

Recipe from: 01 July 2011

Ingredients 9
Servings 2
Minutes 10 mins


Serving Change
  • 3 1/4
    self-raising flour
  • 150
  • 250
  • 1
  • 1
    vanilla extract
  • a couple of squeezes of vanilla paste
  • a few pinches of white sugar or castor sugar
  • 20
    butter (to grease the baking tray and butter the scones)
  • fresh strawberries and strawberry preserve


10 mins
Preheat your oven to 200°C.
Put the dry ingredients (flour and sugar) in a mixing bowl. In a separate bowl add the egg to the milk and 150ml of the cream. Mix together.
Add the vanilla extract and vanilla paste to the milk, cream and egg mixture and stir.
Pour the liquid mixture into the mixing bowl of dry ingredients and mix together well. If it’s sticky, add a bit of extra flour.If it’s too flaky, add a dash of milk. Once it’s all mixed together, you should have a smooth lump of dough.
Place the dough on a flat work surface and spread out into a patty about an inch thick. Use a biscuit cutter (you can also just use the top of a glass), and cut out the scones. You should get about 9-10 scones.
Lightly grease a baking tray with a bit of the butter and put the scones on the tray. Brush the top of each scone with a bit of milk.
Put the tray into the pre-heated oven for 15-17 minutes, until the scones have risen and start to lightly brown on top.
While the scones are the in the oven, whisk the remaining cream (add another squeeze or two of the vanilla paste to give the cream a great vanilla flavour).
Serve your vanilla scones warm with plenty of butter, strawberry preserve and cream and of course some sweet, fresh strawberries on the side.

Reprinted with permission of Chef Dom.
To visit Chef Dom’s blog, click here.

Read more on: bake  |  flour

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