Spring Baking: Scones | Collab with Where's My Lipstick

Something I have not yet done on this blog is a collaboration post with another blogger. After having my blog for nearly two years now I thought it was about time I got more involved and joined together with some other bloggers to write a few posts. 

So for today's post I am collaborating with Jess from the blog Where's My Lipstick. Her blog is fab by the way so please check it out and leave her some lovely comments!

As Spring/ Summer is now arriving we thought it would be a nice idea to do a post relating to that so here is our Spring baking post!

Scones are a personal favourite of mine for hot sunny days as a light snack or if you are very British like me and occasionally like having afternoon tea. 

In this recipe you will need: 
- 350g self-raising flower 
85g butter
- 3 tsp caster sugar
1 tsp salt
- 1tsp baking powder
175ml milk
1tsp vanilla extract
- lemon juice
beaten egg
- jam and clotted cream


1. Pre heat the oven to 220C/fan 200C/gas 7. Sieve the flower into a large bowl, add the salt and baking soda and mix. Add the butter and rub the mixture with your fingers until it looks like fine crumbs. Then stir in the sugar.

2. Pour the milk into a jug and heat it in the microwave for 30 seconds until warm. Add the lemon juice and vanilla extract and set aside for a moment. Put a baking sheet in the oven.

3. Make a dent in the dry mix, then add the liquid and quickly combine the two with a cutlery knife. Scatter some flour onto the work surface and dip the dough out. Put a little more flower on your hands and the dough, then fold the dough over 2-3 times until it's a little smoother. Pat it into a round blob around 4cm deep.

4. Take a 5cm cutter and dip it into the flower. Push it into the dough and repeat this until you have four blobs resembling scones. Then gather whatever dough you have left in a blob and cut out as many scones as you can get out of it. Brush the tops of the scones with the beaten egg (this will create a glaze) and then carefully place them onto the baking tray. 

5. Bake for 10 minutes until risen and golden on top. Eat warm or cold topped generously with jam and clotted cream.