250g self-raising flour
1/2 tsp baking powder
pinch of salt
50g chilled butter, cubed
30g castor sugar
few drops of vanilla extract
4 tbsp of milk mixed with 2 tbsp cream
crème fraîche and blueberry compote
or jam, to serve
- Heat the oven to 220°C. Sift the self-raising flour, baking powder and salt into a large bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
- Stir in the castor sugar. Make a well in the centre of the dry ingredients and add the vanilla extract, milk and cream. Mix with a palette knife until the mixture comes together to form a soft dough.
- Lightly knead the mix together until the dough is smooth (but be careful not to overknead). Turn the dough out onto a lightly floured work top.
- Roll out the dough to about 2cm thick. Using a 6-cm cutter, stamp out as many discs as you can and pop onto a baking tray; dust with flour. Bake for 12-15 minutes until golden and risen. Serve with crème fraîche and blueberry compote or jam.