Pre heat the oven to 220C/Gas 7
Mix flour, baking powder and caster sugar and rub in the butter or margarine to resemble breadcrumbs. Beat the egg with a fork, add vanilla essence and milk and add to the flour - you may not need it all - mix to a soft but not sticky dough. Turn onto a floured table and knead lightly into a smooth round about 2in/5cm in thickness and cut into rounds. I use a 3in round cutter to yield 12 large scones. Place scones on a warmed, parchment lined, baking tray or a baking tray dusted with flour. Egg wash the top of the scones and sprinkle with caster sugar. Bake for 20/25 minutes or until pale golden brown. Cool on wire rack.
To Serve
Dust with icing sugar and serve with butter and jam or split and piled high with piped cream and raspberry jam for a proper afternoon tea.
Tips…
-Butter gives scones a richer flavour but I find scones stay fresher and softer for longer with margarine.
-Add 4oz/100g sultanas for fruit scones
-The scones bake better if the tray is heated first ... just saying!
-Use baking parchment to line the baking tray. The scones simply slide off the parchment when cooked so no need to wash the tray. Keep the parchment paper for next time.
-Slice left~over scones in half and toast for breakfast topped with sliced banana!