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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the milk, eggs, vanilla extract, and vanilla sugar well and keep cool.
Combine the plain flour, sugar, baking powder, and a pinch of salt with the cold butter until crumbly.
Add the wet mix and combine into a dough.
Gently roll the dough out, keeping it 2 cm thick.
Cut into circles and place on your baking tray.
Cover in egg wash.
Bake for 20 minutes at 180 C until golden brown.
Serve with clotted cream and jam.
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Keep the wet mix cool and use cold butter for a crumbly texture.
Roll the dough to 2 cm thick so the scones rise well.
Can I use a different type of sugar?
Yes, you can substitute vanilla sugar with regular sugar if needed.
How do I know when the scones are done?
The scones are done when they are golden brown and have risen well.
Can I freeze the scones?
Yes, you can freeze the scones after baking. Reheat them in the oven before serving.
What can I use instead of clotted cream?
You can use whipped cream or butter as an alternative to clotted cream.
How thick should I roll the dough?
Roll the dough to 2 cm thick for the best rise.
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