Classic Bakes: Scones

Scones are one of my favourite comfort bakes. With so many variations
of the humble scone, I don't think I have ever baked the same recipe twice. 
I have yet to stumble across one recipe that shines above the rest. This
batch of scones I lathered with blackberry jam, fresh blackberries and thick
dollop cream. I prefer to not have sweetened cream on scones as it makes 
them to sweet and sickly when paired with the jam. 


Vanilla Bean Scones 
(Recipe: Aus Women's Weekly; Afternoon Tea) 
Makes about 16 normal sized scones. 
I like to make a mixture of normal and mini. 


2 1/2 cups self-raising flour
1 tablespoon caster sugar
30g butter chopped
3/4 cup milk
1/2 cup water 
1 vanilla bean / 1 teaspoon of vanilla bean extract


To serve 
Jam of choice
Fresh berries 
Thick cream 


Preheat oven to 220 degrees Celsius. Place baking paper onto a baking tray. 
Sift flour and caster sugar into a bowl and rub in butter to make fine 
breadcrumb texture. Rub between thumb and fore finger. In a jug mix 
water, milk and vanilla stirring to combine. Add mixture to flour using a 
knife to cut and combine to a sticky dough. Turn onto floured surface and 
gently knead till smooth. Carefully pat out dough to desired thickness 
and cut out circles using a floured biscuit cutter. Place onto baking tray allowing
each scone to just touch each other on the edges. Brush scones with a little milk. Once baked serve with jam and cream. Best served warm and on the day of baking. Can be frozen up to 3 months - Thaw in low oven wrapped in alfoil.